|Serving Size: 1 Scone||Servings Per Recipe: 16|
|Amount Per Serving|
|Calories||225||Total Fat||11 g|
|Cholesterol||50 mg||Sodium||150 mg|
|Total Carbs||29 g||Protein||4 g|
Preheat oven to 350F. In 1-quart saucepan over medium heat, combine apple juice, Sweet 'N Low, and cinnamon; bring to a boil. Stir in cracker crumbs; cook until mixture begins to thicken. Remove from heat and allow to cool slightly. Lightly beat 1 egg and quickly stir into cracker mixture. Stir in currants and chopped almonds; set aside. Into large bowl, sift together flour and baking soda. Add butter, brown sugar, and cracker mixture. Stir just until blended. Mixture will be thick. Divide dough into I6 pieces; form into triangles. Place on lightly buttered baking sheet. Beat together remaining egg and water; brush over scones. Sprinkle tops with sliced almonds. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.