Whole-wheat fruit scones

Yield: 8 servings

Measure 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
\N \N OR margarine
1½ ounce Raisins
\N \N OR other dried fruit
1 large Egg
2½ tablespoon Milk; 1% lowfat
\N \N Extra milk and whole wheat flour

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.

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