Yield: Makes 18
Serving Size: 1 scone
1 cup all-purpose white flour
1 cup whole wheat flour
2 1/4 tsp baking powder
Pinch of salt
1/4 cup soft margarine (at room temperature)
2 Tbsp granulated sugar
1/3 cup raisins
2/3 cup skim milk (keep 2 tsp aside for brushing
the tops of the scones before baking)
Preheat the oven to 425 degrees F. Sift the flours into
a bowl with the baking powder and salt, tipping any
leftover bran into the sifted mixture.
Lightly rub in the margarine with your fingertips until
the mixture has the consistency of fine bread crumbs.
Mix in the sugar and raisins (the same quantities of
dried mixed peel can be used instead) and add the milk
a little at a time, mixing well until a soft dough is formed.
Turn out onto a lightly floured board and roll out to
a thickness of 3/4 inch. Using a 1-1/2-inch pastry
cutter, cut out the scones, re-rolling the leftover
dough as necessary until you have used it all.
Place the scones on a lightly greased baking sheet, brush
the tops with a little skim milk to glaze, and bake near
the top of the oven for 15 - 20 minutes until golden.
Cool on a wire rack until the scones are just warm, then serve.
Yield: Makes 18
Serving Size: 1 scone
Nutrition per Serving:
78 Calories, 2g Fat, 0mg Cholesterol, 2g Protein,
14g Carbs, 1g Fiber, 157mg Sodium
Diabetic Exchanges: 1 Starch, 1/2 Fat
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