Whole-wheat Raisin Scones

Source: Mommy Logan

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3 tsp baking powder
• 1 1/2 tsp cinnamon, ground
• 1/2 tsp nutmeg, ground
• 1/2 tsp salt
• 6 tbs sugar
• 1/3 cup butter
• 2 eggs, slightly beaten
• 1/3 cup milk
• 1/2 cup raisins

In a bowl, combine the all-purpose flour, whole-wheat flour, baking powder, cinnamon, nutmeg, salt, and 5 tbs sugar. With a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Reserve 2 tbs of beaten egg. Stir remaining egg, milk, and raisins into flour mixture. Turn out onto a lightly floured broad and knead about 6 times. Pat into a circle about 3/4 inch thick. Cut in 8 wedges and place slightly apart on a greased baking sheet.

Brush remaining egg over top of each wedge; then sprinkle with remaining 1 tbs sugar. Bake in 425 degree oven for 18-20 minutes, or until browned. Serve warm.