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LOCATION: Recipes >> Breads Scones >> Whole Wheat 01

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Whole Wheat Scones

1/3 cup margarine or butter
1 and 3/4 cups whole wheat flour
3 tablespoons sugar
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup currants or raisins (optional)
4 to 6 tablespoons half-and-half or cream
1 egg, beaten

Heat oven to 400. Cut margarine into flour, sugar, baking powder
and salt with pastry blender until mixture resembles fine crumbs.
Stir in 1 egg, the currants and just enough half-and-half so dough
leaves side of bowl.

Turn dough onto lighly floured surface. Knead lightly 10 times.
Roll or pat 1/2 inch thick. Cut with floured biscuit cutter, or
pat dough into rectangel and cut into diamond shapes with sharp
knife. Place on ungreased cookie sheet. Brush dough with 1 egg.
Bake 10 to 12 minutes or until golden brown. Immediately remove
from cookie sheet; cool. Split scones. Spread with margarine and
serve with preserve if desired. About 15 scones.

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