Whole-Wheat Breakfast Scones

Ingredients:

3 tbsp sucanat
1 cup all purpose flour
1 cup whole wheat flour
1tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
1/3 cup butter
2 eggs, lightly beaten
1/3 cup milk
1/2 cup raisins

Method:
Preheat the oven to 425°Fahrenheit.

Combine the sugar (keep 1 tsp of sugar aside), flours, cinnamon, nutmeg, salt and baking powder in a bowl and cut in butter with a pastry blender or two knives. The mixture should resemble coarse crumbs.

Keep 1 tbsp of the beaten egg aside. Add remaining egg, raisins and milk to the flour mixture and combine gently. Sprinkle flour on your kitchen counter, turn out the flour/egg mixture and kneed about 5 times. After kneading, pat the dough into a 3/4inch thick circle and divide into 8 wedges.

Put the wedges on a greased baking sheet, brush with the reserved egg and sprinkle with remaining sugar.

Bake in the oven for about 18 to 20 minutes or until nicely browned. Serve warm with a soup or salad. Delicious!