butter-flavored cooking spray

1/4	cup (40 g) currants

2	tablespoons (30 ml) brandy or orange juice

1	cup (156 g) rolled oats

1 1/2

cups (185 g) unbleached all-purpose flour

1/4	cup (59 ml) egg substitute

1	tablespoon (12 g) sugar

1/4	teaspoon (1.25 ml) ground nutmeg

1/2	teaspoon (1.25 ml) ground cinnamon

3	tablespoons (45 g) reduced-fat margarine, melted

2 1/2

teaspoons (12,5 ml) baking powder

3/4	cup (177 ml) skim milk

1. Preheat oven to 400°F (205°C). Spray a nonstick cookie sheet with cooking spray.
2. Place the currants in a small bowl with the brandy. Allow to macerate for 15 minutes; Drain and set aside, discarding any excess brandy.
3. In a large bowl, combine remaining ingredients, mixing lightly until just moistened. Flour your hands and form dough into two 8-inch (20 cm) circles about 1/2-inch (1.5 cm) thick.
4. Place on prepared cookie sheet about 4 inches (10 cm) apart. Dip a sharp knife into flour and cut each round into 8 pie-shaped wedges. Separate the scones about 1/2 inch (1.5 cm) from each other. Bake for 12 to 15 minutes, until nicely browned. Cool on a rack.
5. Store in airtight plastic wrap until ready to serve. (May be made ahead and frozen.) Arrange in a basket to serve.