Recipe

Raisin Scones

A breakfast treat to serve piping hot from the oven.

Details

Yields 12 scones
Serves:

INGREDIENTS

2-1/3 c. prepared biscuit mix
3 tbsp. sugar
3/4 c. California raisins, coarsely chopped
1 egg, beaten
1/2 c. milk
Milk and sugar; for topping

PROCEDURE

Stir together biscuit mix, sugar and raisins. Blend egg and milk; add to dry mixture, stirring thoroughly. Turn out onto lightly floured board. Pat and roll into an oblong about 1/2-inch thick. Cut in diamonds by making diagonal cuts with knife. Prick tops with fork; brush with milk and sprinkle with sugar. Bake on greased baking sheet at 450°F for 10 to 12 minutes. Serve hot with butter.

Nutrition Information (per serving)

Calories 130(23% from fat); Total Fat 3.5g (sat 1g, mono 1g, poly 1g); Cholesterol 15mg; Protein 3g; Carbohydrates 23g; Fiber 1g; Iron 1mg; Sodium 230mg; Calcium 61mg