| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
16 |
Servings |
INGREDIENTS
| 3 |
tb |
Sugar |
| 2 |
|
Egg |
| 1 |
c |
Flour |
| 1 |
c |
Whole wheat flour |
| 2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Margarine |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Combine 2 T. sugar with remaining dry ingredients. Cut in margarine until
crumbly. Beat eggs and reserve 1 T. Stir remaining eggs, milk, and raisins
into crumb mixture. Knead dough 5 times. Divide in half & pat into 5-inch
circle. Cut each into 8 wedges and place on greased cookie sheet. Brush
reserved egg over wedges and sprinkle with reserved sugar. Bake at 425
degrees for 17 minutes or until browned. Serve warm. Makes 16 scones, 130
calories each.
Posted to MM-Recipes Digest V4 #095 by "Mark " <mviers@inmind.com> on Apr
6, 1997
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