Raisin Scones

As requested here's a recipe for a healthier scone. Feel free to change the raisins out for another dried fruit or fresh blueberries. Or add some cinnamon or another spice.

I used this recipe in a tea party cooking class for 6-7 year olds. It's a fun weekend project with your kids.

Scones can be reheated if not eaten promptly by wrapping in aluminum foil and heating in oven until heated through or split in half and toasted.

Raisin Scones

Serving : 12

3/4 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1/4 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup raisins
1/2 cup milk
1/4 cup plain low-fat yogurt

oil or cooking spray

Preheat the oven to 400 degrees F. Spread a thin layer of oil or cooking spray on a baking sheet.

Mix flour, baking powder, sugar and salt in a large bowl. Cut in butter using a pastry blender or fork until it is in pea sized lumps. Stir in the raisins.

Mix together milk and yogurt in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not over stir!

With floured hands, pat scone dough into 12 balls Place onto a baking sheet, and flatten lightly. Let the scones barely touch each other.
Sprinkle top of scones with a little sugar if you like.

Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown.







Per Serving: 150 Calories; 5g Fat; 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 195mg Sodium.