Spicy Scones

These wheat scones, barely sweetened, burst with aromatic cinnamon and nutmeg. The currants impart a subtle, fruity accent.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 174 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 cup all-purpose flour
• 2 tablespoons milk
• 2 tablespoons white sugar
• 1 ½ teaspoons ground cinnamon
• ¼ cup white sugar
• 4 teaspoons baking powder
• ½ cup currants
• 1 cup whole wheat flour
• ⅔ cup milk
• ⅓ cup margarine, chilled

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.

Step 2

Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center.

Step 3

In a small bowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.

Step 4

Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.

Step 5

Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned. Serve hot with butter. Maple butter goes very well with these scones.