Whole Wheat Raisin Scones |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Delaney Estate in Waco, Texas in 1994. Ingredients:
3 tablespoons granulated sugar |
2 eggs |
1 cup flour |
1 cup whole wheat flour |
2 teaspoons baking powder |
1-1/2 teaspoons cinnamon |
1 teaspoon baking soda |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1/3 cup margarine |
1/2 cup milk |
1/2 cup raisins |
Directions:
1. Combine 2 tablespoon sugar with remaining dry ingredients.
2. Cut in margarine until crumbly.
3. Beat eggs and reserve 1 tablespoon.
4. Stir remaining eggs, milk and raisins into crumb mixture.
5. Knead dough 5 times.
6. Divide in half and pat into 5” circle.
7. Cut each into 8 wedges and place on greased cookie sheet.
8. Brush reserved egg over wedges and sprinkle with reserved sugar.
9. Bake at 425 for 17 minutes or until browned.
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