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Raisin Scones

Veggie.Lover's picture
Ingredients
  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)
Directions

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

Cuisine: 
European
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian

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