Wheat germ scones - bon appetit

Yield: 8 servings

Measure Ingredient
1¾ cup All purpose flour
¼ cup Wheat germ
1 tablespoon Sugar
1 tablespoon Baking powder
½ teaspoon Salt
⅓ cup Golden or dark raisins
¾ cup Plus 1 T buttermilk
½ teaspoon Baking soda
2 tablespoons (1/4 stick) unsalted butter, melted, cooled

Preheat oven to 350'F. Lighdy butter heavy large baking sheet. Combine first 5 ingredients in bowl. Add raisins; toss to coat. Mix ¼ C buttermilk and baking soda in cup. Add buttermilk mixture and butter to dry ingredients; stir until just blended (do not overmix). Gather dough together, adding 1 T buttermilk to moisten any dry particles.

Transfer dough to lightly floured surface; shape into round. Using rolling pin, flatten dough to 7-inch-diameter round. Transfer to prepared baking sheet. Cut round into 8 wedges; leave wedges in place. Bake scones 15 minutes. Increase oven temperature to 450'F; bake until scones are light golden, about 8 minutes more. Serve warm.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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