Whole-wheat scones - country cooking

8 scones

Ingredients

Quantity Ingredient
2 cups Unsifted all-purpose flour
2 cups Unsifted whole-wheat flour
2 tablespoons Sugar
4 teaspoons Baking powder
1 teaspoon Salt
¾ cup (1 1/2 sticks) butter
½ cup Dark seedless raisins (opt)
1½ cup Milk
2 tablespoons Unprocessed wheat bran

Directions

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

2. Add 1⅓ 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 one half of dough into a 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.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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