preparation

Makes 54 scones
Serving size: 3 scones
Preparation time: 25 minutes
Cooking time: 12 minutes

1. Preheat the oven to 400°F. Coat a large baking sheet with cooking spray.
2. In a bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Cut in the buttery spread until the mixture resembles coarse crumbs. Add in the currants and lemon zest.
3. Add in enough buttermilk to form a soft dough. Turn the dough out onto a floured surface. Knead lightly 4 to 5 times.
4. Roll the dough out to a a-inch thickness. Cut with a small 1-inch biscuit cutter. Place the scones on the baking sheet, and bake for 10 to 12 minutes until lightly browned.