• 3 tbsp granulated sugar
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1tbsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/3 cup butter or margarine
• 2 eggs, lightly beaten
• 1/3 cup milk
• 1/2 cup raisins

Preheat the oven to 425°F.

Combine the sugar (keep 1 tsp of sugar aside), flours, cinnamon, nutmeg, salt and baking powder in a bowl and cut in butter with a pastry blender or two knives. The mixture should resemble coarse crumbs.

Keep 1 tbsp of the beaten egg aside. Add remaining egg, raisins and milk to the flour mixture and combine gently. Sprinkle flour on your kitchen counter, turn out the flour/egg mixture and kneed about 5 times. After kneading, pat the dough into a 3/4inch thick circle and divide into 8 wedges.

Put the wedges on a greased baking sheet, brush with the reserved egg and sprinkle with remaining sugar.

Bake in the oven for about 18 to 20 minutes or until nicely browned.

Basic Scones

2 cups of bread flour
1/4 cup sugar
1/2 tsp double acting baking powder
1 tsp baking soda
1 tsp salt
1 stick of butter (cold) and cut up
1 cup of pecans
1 cup of golden raisins
1 1/2 cups milk

Place the dry ingredients into the bowl of a food processor and add the butter. Pulse until the mixture looks like cornmeal. Form a ball and knead for about a minute, just until it comes together.

Add the nuts and raisins and knead until well dispersed. Roll out to about 1/2 in thick and cut into triangles. Place in a preheated 400-degree over and bake for about 17 mins or until lightly browned.

I love to make one or two different batches of scones and put them in a pretty basket as a house warming present. You can even add a jar of preserves or some homemade honey butter which both go along well with the scones.