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Tea Scones

Tea Scones
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Yield: Makes 16

"This is our New England version of Scottish scones. They are a delectable accompaniment to a light luncheon." --The Old Tavern, Grafton, Vermont

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  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 cup toasted wheat germ
  • 4 teaspoons baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 2 eggs, beaten
  • 1/3 cup milk
  • 1/4 cup golden seedless raisins


Stir flours, wheat germ, baking powder, sugar, and salt together. Cut butter into flour mixture. Add eggs and milk, beaten together. Add raisins. Turn out onto lightly floured board and knead 7 or 8 times. Roll into 2 half-inch-thick 8-inch rounds. Cut each into 8 pie-shaped wedges. Separate with sharp knife and place on greased and floured cookie sheets. Bake in a 400 degrees F preheated oven for 12-15 minutes. Split and serve warm with jam and butter.
Updated Monday, March 10th, 2008

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