1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.

2. In a large bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.

3. In a separate bowl, stir together yogurt, oil, apples, vanilla, and currants. Add wet ingredients to dry and gently mix just until combined. If the mixture looks too wet, add a little extra flour, if too dry, stir in a small amount of additional yogurt. Dough should be dry enough to form into a moist ball without being sticky.

4. Place dough on prepared baking sheet. Gently flatten into a disk about 1 inch thick. If desired, sprinkle surface with additional cinnamon. Score disk into 8 triangles and bake for 18 minutes, or until an inserted toothpick comes out almost clean. Let cool for several minutes before slicing into individual scones. Serve at room temperature.

Source: Hannaford fresh Magazine, September - October 2013