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Raisin Streusel Scones
Recipe courtesy North Dakota Wheat Commission

1 1/4 cups all-purpose flour
1/2 cup quick-cooking oats
3 tablespoons brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm margarine or butter
2 large eggs, beaten, reserve 1 tablespoon
1/4 cup reduced fat sour cream
1/3 cup raisins
1 tablespoon 2% milk

Streusel mix:
1 tablespoon margarine or butter, melted
3 tablespoons brown sugar
1 tablespoons flour
1 tablespoon quick-cooking oats
1 teaspoon cinnamon

In medium bowl, mix together flour, oats, sugar, baking powder and salt. Using pastry blender or two knives, cut margarine into dry ingredients until mixture looks like fine crumbs. Stir in eggs, sour cream, raisins and milk.

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat into 10 x 11 inch rectangle. Cut into two 5 x 11 inch sections. Mix streusel ingredients with a fork and lightly pat onto one piece of dough; cover with other piece. With sharp knife, cut into triangles. Place on ungreased baking sheet. Brush dough with reserved beaten egg. Bake 10 minutes at 350 degrees or until golden brown. Immediately remove from cookie sheet to wire rack. Serve warm or cold.

Makes 12.

Nutritional Information
Each scone provides approximately 170 calories, 3g protein, 22g carbohydrates, 8g fat, 1g fiber, 37mg cholesterol, 1mg iron, 233mg sodium.