Serves: 8

Scones   _ cups all-purpose flour
   _ teaspoons baking powder
   ___ teaspoon baking soda
   ___ teaspoon salt
   _ tablespoons butter cut into pieces
   _ cup currants
   ___ cup agave
   ___ cup nonfat plain yogurt
   _ egg
   _ egg yolk
   1/2 teaspoon vanilla extract
   _ egg white
   Prepared cinnamon sugar

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In large bowl, combine flour, baking powder, baking soda and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in currants. In small bowl, whisk together agave, yogurt, egg, egg yolk and vanilla; add to flour mixture, stirring until just combined. Turn dough onto lightly floured surface; shape into 8-inch circle (approx. 1 inch thick). Cut into 8 wedges. Place on greased baking sheet, at least 1 inch apart. Brush with egg white; sprinkle with cinnamon-sugar. Bake at 375F for 15 to 20 minutes or until golden brown.

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