Title: Scottish Raisin Scones
Categories: Dessert Pastry
Yield: 8 Servings

1	c	Flour, all-purpose, unbleach ed
1	c	Flour, whole wheat
1	tb	Baking powder
1 1/2	ts	Cinnamon, ground
1/2	ts	Salt
1/2	ts	Nutmeg, ground
1/3	c	Brown sugar, firmly packed
1/3	c	Butter or margarine, firm
1/2	c	Raisins or currants
2		Eggs, lightly beaten
1/3	c	Milk

In a medium sized bowl, stir together unbleached flour, whole wheat flour, baking powder, cinnamon, salt, nutmeg, and all but 1 tablespoon of the sugar, until well combined. With a pastry blender or 2 knives, cut in butter ubtil mixture resembles coarse crumbs. Mix in raisins. Measure 2 tablespoons beaten egg and set aside. Stir remaining egg and milk into flour mixture. Turn out on a floured board or pastry cloth and knead lightly just until mixture is smooth (about 6 turns). Pat intoa circle about 3/4 inch thick. Cut into 8 equal wedges and place wedges about 1 inch apart on a lightly greased baking sheet. Brush reserved egg over each wedge and sprinkle with remaining 1 tablespoon sugar. Bake in 425F oven for 15-18 minutes or until well browned. Makes 8 scones.

From: Xerox of a cookbook from ?

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