Laura's Healthy Whole Wheat Scones

These whole wheat scones are lightly sweetened and spiced. Eat them for a healthy breakfast treat or an afternoon snack.

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Ingredients:

• 1 3/4 cups whole wheat flour
• 3 to 4 tablespoons Splenda granular (the kind that measures cup for cup like sugar)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/3 cup butter (not softened)
• 1/2 cup dried currants or raisins
• 1/2 cup chopped walnuts
• 1 egg, beaten or 1/4 cup refrigerated or frozen egg product
• 6 tablespoons soy milk

Method

Heat oven to 400 degrees F. In a mixing bowl, stir dry ingredients together well with a whisk. Cut in butter until mixture resembles fine crumbs. You can use your fingers at the end to work the butter pieces down a bit more. Mix in the raisins and walnuts. Pour on the beaten egg and soymilk, then with a fork, mix toward center, pulling the mixture together just enough until it becomes dough. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 3/4 inch thick. Shape into a rectangle. Cut with small, sharp knife into four squares, then cut each in half diagonally to make triangles. Place on ungreased cookie sheet. Brush dough with either some beaten egg, or soymilk. Bake 12 minutes. Don't yield to temptation to go past 12 minutes in order to brown or scones will dry out. Immediately remove from cookie sheet. Serve warm or cool.

Notes: I can't eat sugar so I use Splenda. You may use brown sugar instead if you prefer.

Number of servings: Makes 8 large scones

Submitted By: EnjoyingTheProcess
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