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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Amaze your guests with the aroma of these scones fresh from the oven Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
1/4 cup white sugar |
4 teaspoons baking powder |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/3 cup margarine, chilled |
1/2 cup currants |
1 egg |
2/3 cup milk |
2 tablespoons milk |
2 tablespoons white sugar |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.
2. Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center.
3. In a small bowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.
4. Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.
5. Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned. Serve hot with butter. Maple butter goes very well with these scones.
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