| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Veg05 |
8 |
servings |
INGREDIENTS
| 3 |
oz |
Whole wheat flour; sifted |
| 3 |
oz |
Self-rising flour; sifted |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
oz |
Light brown sugar |
| 1 |
oz |
Butter; at room temperature |
|
|
OR margarine |
| 1 1/2 |
oz |
Raisins |
|
|
OR other dried fruit |
| 1 |
lg |
Egg |
| 2 1/2 |
tb |
Milk; 1% lowfat |
|
|
Extra milk and whole wheat flour |
INSTRUCTIONS
Preheat oven to 450°F
Combine the sifted flours ( including the bran bits that are left in the
sieve after sifting), baking powder, cinnamon and sugar. Then rub in the
fat and mix in the dried fruit. Beat the egg with 2T milk and add to the
dry mixture mixing it to a smooth dough using a knife. If you need to, add
a drop more milk.
Roll out the dough to 3/4" thickness and cut out the scones using a 2"
cutter. Place them on a baking sheet, brush tops with milk and dust with
whole wheat flour.
Bake on a high shelf in the preheated oven for 15-20 minutes. Cool on a
wire rack and serve warm, spread with butter.
NOTES : Nutritional Analysis: 140 calories; 4g fat; 22g carbohydrate; 3.7g
protein.
Recipe by: Delia Smith's Cookery Course
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”