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Raisin Scones

Veggie.Lover's picture
  Unbleached all purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Baking powder 1 Tablespoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Firm butter/Margarine 1⁄3 Cup (5.33 tbs)
  Raisins/Currants 1⁄2 Cup (8 tbs)
  Eggs 2 , lightly beaten
  Milk 1⁄3 Cup (5.33 tbs)

In a medium size bowl, stir together unbleached flour, whole wheat flour, baking powder, cinnamon, salt, nutmeg, and all but 1 tablespoon of the sugar until well combined.
With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Mix in raisins.
Measure 2 tablespoons beaten egg and set aside.
Stir remaining egg and milk into flour mixture.
Turn out on a floured board or pastry cloth and knead lightly just until mixture is smooth.
Divide into 8 equal balls, and shape flatten
Bake in a 425° oven for 15 to 18 minutes or until well browned.
Serve warm.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2253 Calories from Fat 689

% Daily Value*

Total Fat 78 g120.6%

Saturated Fat 44.4 g221.9%

Trans Fat 0 g

Cholesterol 591.8 mg197.3%

Sodium 2372.6 mg98.9%

Total Carbohydrates 358 g119.4%

Dietary Fiber 27.4 g109.5%

Sugars 132.9 g

Protein 51 g101.4%

Vitamin A 49.5% Vitamin C 4.1%

Calcium 151.3% Iron 98.9%

*Based on a 2000 Calorie diet

Raisin Scones Recipe