by Carol Ann
4 cups All Purpose Flour
1 tsp Nutmeg
6 tbsp Granulated Sugar
1 cup Butter or Margarine
4 tbsp Baking Powder
2 cups Raisins
1 tsp Table Salt
1½ cup Milk (Sub: Buttermilk)
1 tsp Baking Soda
Combine the following ingredients in a small bowl and mix well. Set aside:
¾ cup Brown Sugar
1/3 cube Butter; melted
1 rounded tsp Cinnamon
¾ cup Filberts, chopped
Topping
2 large Egg Whites
2 tbsp Granulated Sugar
Combine all dry ingredients in a large bowl, and mix well. Cut in Butter to create coarse crumbs. Stir in Milk and raisins. Knead dough 10-12 times. Separate the ball into 2 balls, because you will have enough dough for 2 cookie sheets. Pull 2” pieces dough from one ball until the ball is gone, then coat each piece well in the brown sugar mixture. Drop coated pieces of dough into a pile on a floured surface. Gently pat down pile of dough into a 10” circle. Cut with floured knife into 12 pie shaped pieces. Place onto greased cookie sheet.
Beat egg whites with an electric mixer until thick and foamy. Brush tops of scones with egg whites, then sprinkle lightly with sugar. Repeat the procedure with second half of dough and place onto 2nd cookie sheet. Bake in a 425° oven for 15-18 minutes, until golden brown, and wooden toothpick comes out clean from center of scones.
24 scones
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