Whole wheat scones

15 Servings

Ingredients

Quantity Ingredient
⅓ cup Margarine or butter
1¾ cup Whole wheat flour
3 tablespoons Sugar
2½ teaspoon Baking powder
¼ teaspoon Salt
1 Egg; beaten
½ cup Currants or raisins (you can omit) (up to)
6 tablespoons Half-and-half (she used cream)
1 Egg; beaten

Directions

From: esh2@... (Evelyn S. Hlabse) Date: 19 Mar 1994 13:40:15 GMT

This is from the Betty Crocker Cookbook. I checked it against my grandmother's cookbook and other than the half and half it is identical but the measurements are different since her's were Brtish. She lived in Scotland all her life. This is a very good recipe. You can substitute whole wheat flour with all-purpose flour. As usual if you use self-rising flour omit baking powder and salt.

Heat oven to 400. Cut margarine into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in 1 egg, the currants and just enough half-and-half so dough leaves side of bowl.

Turn dough onto lighly floured surface. Knead lightly 10 times. Roll or pat ½ inch thick. Cut with floured biscuit cutter, or pat dough into rectangel and cut into diamond shapes with sharp knife. Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool. Split scones.

Spread with margarine and serve with preserve if desired. About 15 scones.

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