Whole-Wheat Breakfast Scones

These scones are great for breakfast with a little jam or honey. I’ve also been known to make them as a quick bread to serve with dinner or a light salad for lunch. They are so versatile you’ll be making them to go along with all kinds of meals including soups and stews.

• 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.