These scones are really quick to make and are great when you wake up and realize you’ve no breakfast foods. I’ve substituted dried apricots and dried cranberries for the raisins, and I really love having them with a bit of cream cheese and some ginger-stem compote. Enjoy!
Ingredients:
- 2 tbsp butter
- 3 cups whole wheat flour
- 2 tsps baking powder
- 1/4 cup light brown sugar
- 1/2 cup golden raisins (or other dried fruit)
- 1 large egg, beaten
- 2/3 cup milk, approximately
Directions:
- Preheat oven to 425ºF and lightly grease baking sheet.
- Blend the butter into the flour and baking powder, then stir in the sugar and raisins.
- Make a well in the centre and pour in the beaten egg. Mix to a soft dough with the milk.
- Knead the dough on a lightly floured surface until smooth, then roll out until half an inch thick. Cut with a 2-inch cutter and place the scones on the prepared baking sheet.
- Bake for 10 minutes, then cool slightly on a wire rack before serving.
From High-Fiber Cooking
Vegans or people like me, who forget to check that they have eggs in the house before they start making the scones, can replace the egg with flax eggs. Of course, vegans will also want to substitute nondairy milk or water for the milk.
