|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|
|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.