Whole-wheat fruit scones
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Whole wheat flour; sifted |
| 3 | ounces | Self-rising flour; sifted |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| 1 | ounce | Light brown sugar |
| 1 | ounce | Butter; at room temperature |
| OR margarine | ||
| 1½ | ounce | Raisins |
| OR other dried fruit | ||
| 1 | large | Egg |
| 2½ | tablespoon | Milk; 1% lowfat |
| Extra milk and whole wheat flour | ||
Directions
Preheat oven to 450øF
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 ¾" 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.