Raisin Scones

Here is a recipe using my recently posted recipe for Whole Wheat Buttermilk Baking Mix. Great for a Sunday brunch!

Makes 6 small scones.

Ingredients:

• 1 3/4 c Whole Wheat Buttermilk Baking Mix
• 1/2 tsp cinnamon
• 1/4 tsp
• 1/8 tsp ginger
• 2 Tbsp milk
• 2 Tbsp honey
• 1/2 c raisins
• 1 egg
• 1 tsp melted butter
• 1 tsp sugar

Directions:

1. Heat oven to 375 degrees. Mix baking mix (do not compact, but measure out loosely), cinnamon, nutmeg, and ginger.
2. In a small saucepan on medium low setting, heat the milk, honey and raisins about one minute or until warm. Cool until just slightly warm to the touch; beat in egg.
3. Add egg mixture to bowl of dry ingredients. Mix until a soft, sticky dough forms.
4. Turn dough onto surface well dusted with flour and sprinkle top of dough with flour too. Knead gently a few times. Pat dough into 6 inch disc.
5. Brush dough disc with melted butter and sprinkle with sugar. Cut into 6 wedges with knife dusted with flour.
6. Transfer wedges to baking sheet lined with parchment paper (or ungreased, unlined baking sheet), spacing them 2 inches apart. Bake 12-15 minutes, or until barely firmed up and golden. Cool on baking sheet at least 30 minutes.