Recipe - Fruited Wheaten Scones

2 cup Whole wheat flour
2 cup All purpose flour
One fourth cup Granulated sugar
3 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
One fourth cup Margarine
1 cup Raisins; currants or chopped
dates
1 Egg
1 cup Buttermilk

Taken from the Bakeries of Belfast website at

http://www.infolane.com/corweb/baker.html

The whole meal flours in Ireland are coarser than we get in the U.S. To
come close to the texture of the Irish flours I buy rolled wheat and
blenderize it until it looks like coarse flour. Or you can just buy the
coarsest flour you can find (such as StoneBurh Whole Wheat Flour).

Mix the dry ingredients together in a large bowl. Cut in margarine with
pastry blender, until texture of corn meal. Add the fruit and stir. Beat
egg in separate bowl, add buttermilk. Add liquids to flours, stirring with
a fork. Turn out on a floured surface and knead a few times. Roll or pat to
a thickness of 1 inch. Cut with a 3 inch circular cutter and place 2 inches
apart on a baking sheet. Bake at 425 degrees for 12 to 15 minutes.

Posted to BakeryShoppe Digest V1 #231 by jrjet@mtco.com (Dot & Tim
McChesney) on Sep 11, 1997