$Id: wholewheat_currant_scones,v 1.4 2018/11/26 04:47:55 deaven Exp $
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| A: | 1C flour |
| 1C whole wheat flour | |
| 1T baking powder | |
| 1/4C sugar | |
| 1/4t salt | |
| B: | 1/3C butter |
| C: | 2 eggs, lightly beaten (set aside 2T) |
| 1/3C milk | |
| 1/2C currants (or raisins) | |
| D: | 2T sugar |
| 1/2t cinnamon | |
| 0. | Preheat oven to 425F. |
| 1. | Combine (A) in a mixing bowl. |
| 2. | With a pastry blender, cut in butter until mixture resembles coarse crumbs. |
| 3. | Reserve 2T beaten eggs. Stir remaining egg, milk and currants (C) into flour mixture just until particles cling together. |
| 4. | Turn out only lightly floured board and knead 6-10 times. |
| 5. | On greased Superstone tile (or cookie sheet), pat into a circle about 3/4" thick. Cut into 8 wedges; keep wedges slightly apart so that they have room to rise. |
| 6. | Brush reserved egg over tops of the wedges and sprinkle with cinnamon/sugar mixture (D). |
| 7. | Bake for (14)-18-20 minutes at 425F until browned. Time varies if you have thinner scones. |
| 8. | Serve piping hot with butter and jam. |
Servings: 8
$Id: wholewheat_currant_scones,v 1.4 2018/11/26 04:47:55 deaven Exp $
Recipe
Card
Ingredient list only (can be imported to MyFitnessPal)