Fast and easy scones for the weekend

Being that we have a lot of leftovers from yesterday's Lasagna dinner, and this being a work night for me, I am taking a break from dinner making this afternoon. However, when I saw the recipe for Chocolate chip Scones in the latest issue of Cooking light magazine, I was really excited to try it. I love scones! I am not a big fan of currants, so I left those out and put in a few more chocolate chips instead. They came out beautifully! The use of ready made baking mix cuts down on a few steps and in a matter of half an hour you have beautiful scones. Perfect for breakfast or any time you crave a sweet treat with your tea or coffee.

Chocolate Chip Scones
1/2 cup currants, chopped (I did not use)
2 T water

3 cups low-fat baking mix ( I used Bisquick)
5 T sugar, divided
1/2 t ground cinnamon
2T butter, chilled and cut into small pieces
2/3 cup fat-free half-and half
2 T semisweet chocolate mini chips

1 large egg, separated
1 T fat-free half and half

1/2 cup powdered sugar
1 1/2 t water

Preheat oven to 400˚.
Combine 1/2 cup currants and 2T water in a microwave-safe bowl. Microwave at high for 45 seconds, stirring every 15 seconds. Cool 10 minutes (do not drain)
Combine baking mix, 1/4 cup sugar and cinnamon in a large bowl. Cut in butter with 2 knives (or pastry blender) until mixture resembles coarse meal. Add currants, 2/3 cups half-and-half, chips and egg white: stir until just moist. Drop dough by 1/4 cupfuls onto a foil-lined baking sheet; place pan in freezer 5 minutes.
Combine egg yolk and 1 T half-and-half; brush over tops and sprinkle with sugar.
Bake at 400˚ for 12 minutes or until golden. Cool on a rack
Combine powdered sugar and 1 1/2 t water; drizzle over scones.

Makes about 12