Spicy Scones

Ingredients

• 4 teaspoons double-acting baking powder 
• 0.5 cup currants 
• 1  eggs 
• 1 cup flour all-purpose
• 1.5 teaspoons ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 0.3 cup butter chilled
• 2 tablespoons milk 
• 0.5 teaspoon salt 
• 2 tablespoons sugar white
• 1 cup flour whole wheat

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.
2. Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well.
3. Cut in the butter until crumbly and stir in the raisins. Make a well in the center.
4. In a small bowl beat the egg until frothy.
5. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.
6. Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet.
7. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.
8. Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned.
9. Serve hot with butter. Maple butter goes very well with these scones.