Wheat Germ Scones
|Wheat germ||1⁄2 Cup (8 tbs), divided|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Brown sugar||2 Tablespoon, packed|
|Baking powder||1 Tablespoon|
|Golden raisins||1⁄3 Cup (5.33 tbs), coarsely chopped|
|Milk||1⁄4 Cup (4 tbs)|
Preheat oven to 425°F.
Reserve 1 tablespoon wheat germ.
Combine remaining wheat germ, flour, brown sugar, baking powder and salt in large bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in raisins.
Beat eggs in small bowl.
Add milk; beat until well mixed.
Reserve 2 tablespoons milk mixture.
Add remaining milk mixture to flour mixture; stir until mixture forms soft dough that pulls away from side of bowl.
Turn out onto well-floured surface.
Knead dough 10 times.Roll dough into 9X6-inch rectangle with floured rolling pin.
Cut dough into 6 (3-inch) squares.
Cut each square diagonally in half, making 12 triangles.
Place triangles 2 inches apart on ungreased baking sheets.
Brush triangles with reserved milk mixture and sprinkle with reserved wheat germ.
Bake 10 to 12 minutes until golden brown.
Cool on wire racks 10 minutes.