1. In a medium bowl stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the centre of the flour mixture.

2. In a small bowl stir together egg whites and the 1/3 cup milk. Add milk mixture all at once to flour mixture. Stir just until moistened. Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until nearly smooth.

3. Divide dough in half. Roll or pat each dough half into 5-inch circle. Cut each circle into 4 wedges. Place wedges on a baking sheet. Brush with additional milk. Bake in a 400 F. oven for 10 to 12 minutes or until bottoms are browned. Serve warm.

To make ahead: Prepare as directed. Wrap cooled scones in foil and place in an airtight freezer container. Seal, label and freeze for up to 3 months. To serve, place foil-wrapped scones into a 350 F. oven for about 10 minutes or until heated through.

*Strawberry Cream Cheese: In a small bowl combine 1/2 of an 8-oz. tub of fat-free cream cheese and 2 tablespoons of low-calorie strawberry spread.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.