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Name: Fruited Wheaten Scones
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 ts Baking Powder; 1 ts Baking soda; 2 c All purpose flour; 1/4 c Margarine; 1 c Raisins; currants or chopped; 1 c Buttermilk; 2 c Whole wheat flour; 1 Egg; 1 ts Salt; 1/4 c Granulated sugar

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INGREDIENTS

3 ts Baking Powder
1 ts Baking soda
2 c All purpose flour
1/4 c Margarine
1 c Raisins; currants or chopped
1 c Buttermilk
2 c Whole wheat flour
1 Egg
1 ts Salt
1/4 c Granulated sugar

Servings

INSTRUCTIONS

Taken from the Bakeries of Belfast website at http://www.infolane.com/corweb/baker.html The whole meal flours in Ireland are coarser than we get in the U.S. To come close to the texture of the Irish flours I buy rolled wheat and blenderize it until it looks like coarse flour. Or you can just buy the coarsest flour you can find (such as Stone-Burh Whole Wheat Flour). Mix the dry ingredients together in a large bowl. Cut in margarine with pastry blender, until texture of corn meal. Add the fruit and stir. Beat egg in separate bowl, add buttermilk. Add liquids to flours, stirring with a fork. Turn out on a floured surface and knead a few times. Roll or pat to a thickness of 1 inch. Cut with a 3 inch circular cutter and place 2 inches apart on a baking sheet. Bake at 425 degrees for 12 to 15 minutes. Posted to Bakery-Shoppe Digest V1 #231 by jrjet@mtco.com (Dot & Tim McChesney) on Sep 11, 1997

NOTES

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Fruited Wheaten Scones

3 ts Baking Powder
1 ts Baking soda
2 c All purpose flour
1/4 c Margarine
1 c Raisins; currants or chopped
1 c Buttermilk
2 c Whole wheat flour
1 Egg
1 ts Salt
1/4 c Granulated sugar

Taken from the Bakeries of Belfast website at    http://www.infolane.com/corweb/baker.html    The whole meal flours in Ireland are coarser than we get in the U.S. To  come close to the texture of the Irish flours I buy rolled wheat and  blenderize it until it looks like coarse flour. Or you can just buy the  coarsest flour you can find (such as Stone-Burh Whole Wheat Flour).    Mix the dry ingredients together in a large bowl. Cut in margarine with  pastry blender, until texture of corn meal. Add the fruit and stir. Beat  egg in separate bowl, add buttermilk. Add liquids to flours, stirring with  a fork. Turn out on a floured surface and knead a few times. Roll or pat to  a thickness of 1 inch. Cut with a 3 inch circular cutter and place 2 inches  apart on a baking sheet. Bake at 425 degrees for 12 to 15 minutes.    Posted to Bakery-Shoppe Digest V1 #231 by jrjet@mtco.com (Dot & Tim  McChesney) on Sep 11, 1997

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Nutrition

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Serving Size: 1 Serving (957g)
Recipe Makes: 1 Servings

Calories: 2858
Calories from Fat: 942 (33%)

Amt Per Serving		% DV

	Total Fat 104.6g	140 %
	Saturated Fat 21.1g	106 %
	Monounsaturated Fat 46.9g
	Polyunsanturated Fat 30.9g
Cholesterol 221.3mg		68 %
Sodium 3750.8mg		129 %
Potassium 1772mg		47 %
Total Carbohydrate 421.4g		124 %
	Dietary Fiber 37.6g	150 %
	Sugars, other 383.8g
Protein 73.8g		105 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2858

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