SCONES - WHOLE WHEAT

By akselden

Ingredients

• 2 C. unsifted all-purpose flour
• 2 C. unsifted whole-wheat flour
• 2 T. sugar
• 4 tsp. baking powder
• 1 tsp. salt
• 3/4 C. (1 1/2 sticks) butter
• 1/2 C. dark seedless raisins (optional)
• 1 1/2 C. milk
• 1 1/2 T. unprocessed bran

Details

Servings 8

Preparation

Step 1

1. Heat oven to 425°F. Grease large baking sheet. In large bowl, combine flours, sugar, baking powder, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins, if desired.

2. Add 1 1/3 C. milk to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.

3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With lightly floured rolling pin, roll dough 7 inch round. Cut into 4 wedges. Repeat with remaining half of dough.

4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Brush tops with remaining milk and sprinkle with bran.

5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.