Preheat oven to 425º. Plump
currants or raisins by placing them in a bowl and covering
with water. Allow to sit in refrigerator over night, or
microwave for 1-2 minutes and let stand for 15 minutes.
Mix flour, Oatmeal, Oat bran,
baking powder, salt, and cream of tartar in a large bowl.
Cut in butter or margarine with pastry blender or two knives,
until mixture looks like a fine uniform meal. Blot dry the
currants between paper towels, and toss with dry mixture.
Combine
eggs, Splenda®, vanilla, and yogurt until smooth. Add to
dry ingredients and fold together until most of the dry
ingredients are moistened. Dough will be sticky. Turn out
onto a flat surface that has been dusted with flour. And
knead quickly about 10 times.
Divide dough in half. Form
two rounds about ¾ inch thick. Place on baking sheet. Cut
into wedges with wet knife, but do not separate.
Bake
at for about 12-15 minutes until lightly browned. Serve
warm.
* Cholesterol
can be lowered by using margarine instead of butter and
½ cup egg substitute instead of eggs.