All Recipes Bread Quick Bread Recipes Scone Recipes

Ingredients

1 cup all-purpose flour 1 cup whole wheat flour ¼ cup white sugar 4 teaspoons baking powder 1 ½ teaspoons ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon salt ⅓ cup margarine, chilled ½ cup currants 1 egg ⅔ cup milk 2 tablespoons milk 2 tablespoons white sugar

Nutrition Info

173.7 calories carbohydrate: 27.5 g cholesterol: 16.8 mg fat: 6.1 g fiber: 2.1 g protein: 3.8 g saturatedFat: 1.3 g servingSize: - sodium: 331.4 mg sugar: 11.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.
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.
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.
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.
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.

12 scones

Amaze your guests with the aroma of these scones fresh from the oven