Monday, January 01, 2007

Raisin Scones

Servings: 12

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter -- chilled
1 cup raisins
3/4 cup buttermilk
1 egg white
1 tablespoon turbinado sugar

Combine dry ingredients.

Cut in butter unti mixture resembles coarse crumbs. Stir in buttermilk and raisins until just moistened.

Turn out onto a lightly floured surface. Knead gently no more than 6 times. Pat into an 8 inch circle. Cut into 12 wedges.

Place wedges 1 inch apart on a baking sheet. Beat egg white until foamy. Brush over scones. Sprinkle with turbinado sugar.

Bake for 15 to 20 minutes at 425 until golden brown.

Per Serving (excluding unknown items): 196 Calories; 8g Fat (36.3% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 323mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Any dried fruit works excellent in this.

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