Recipe - Whole-Wheat Fruit Scones

3 ounce Whole wheat flour; sifted
3 ounce Selfrising flour; sifted
1 teaspoon Baking powder
One half teaspoon Ground cinnamon
1 ounce Light brown sugar
1 ounce Butter; at room temperature
OR margarine
1 One half ounce Raisins
OR other dried fruit
1 lg Egg
2 One half tablespoon Milk; 1% lowfat
Extra milk and whole wheat
flour

Preheat oven to 450øF

Combine the sifted flours ( including the bran bits that are left in the
sieve after sifting), baking powder, cinnamon and sugar. Then rub in the
fat and mix in the dried fruit. Beat the egg with 2T milk and add to the
dry mixture mixing it to a smooth dough using a knife. If you need to, add
a drop more milk.

Roll out the dough to 3/4" thickness and cut out the scones using a 2"
cutter. Place them on a baking sheet, brush tops with milk and dust with
whole wheat flour.

Bake on a high shelf in the preheated oven for 1520 minutes. Cool on a
wire rack and serve warm, spread with butter.

NOTES : Nutritional Analysis: 140 calories; 4g fat; 22g carbohydrate; 3.7g
protein.

Recipe by: Delia Smith's Cookery Course

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