Raisin Scones Yield 10 Scones

Raisin Scones Yield 10 scones Scones are a popular Scottish quick bread. The name derives from the Stone of Destiny (scone), a place where Scottish kings were once crowned. This recipe uses raisins, but in Scotland currants, another variety of dried grape, are more commonly used. You may also substitute dried berries, date bits, or other dried fruit pieces for the raisins.

Ingredients for Topping 1 Tbsp. (15 mL) sugar 1⁄8 tsp. (.5 mL) ground cinnamon

Ingredients for Scones 11⁄2 cups (375 mL) all-purpose flour 1 cup (250 mL) quick or old-fashioned oats (uncooked) 1⁄4 cup (60 mL) sugar 1 Tbsp. (15 mL) baking powder 1⁄4 tsp. (1 mL) salt 1⁄2 cup (125 mL) chilled butter, cut into chunks 1⁄2 cup (125 mL) raisins 1 large egg 1⁄3 cup (75 mL) milk

Directions:& Northern Europe 1. Heat the oven to 400°F (200°C). Lightly grease a baking sheet. Dust a work surface with extra flour. Mix together the topping ingredients and set aside. 2. In a mixing bowl, combine the flour, oats, sugar, baking powder, and salt. 3. Using a pastry blender, cut the butter chunks into the flour mixture until the mixture resembles coarse crumbs. Gently stir in the raisins. 4. In a separate small bowl, beat together the egg and milk. Stir the liquid into the bowl of dry ingredients, mixing just until the ingredients are moistened. 5. Turn the dough onto the floured work surface. Knead gently just until the dough comes together, about 8 times, turning the dough as you work. Roll or pat the dough into a circle, about 8 inches (20 cm) in diameter. Sprinkle with the prepared cinnamon-sugar topping. Slice the dough into 8 wedges. Transfer the pieces to the prepared baking sheet. 6. Bake for 12 to 15 minutes, until tops are golden brown. Serve warm.

Nutrition Analysis Per serving:2 39 calories, 11 g fat (39% calories from fat), 4 g protein, 33 g carbohydrate, 47 mg cholesterol, 267 mg sodium.