Raisin Oatmeal Scones


1 cups whole wheat pastry flour

1 cup oats, quick cooking or regular

cup Sucanat

2 t baking powder

t salt

cup butter, cold and cut in small cubes

cup raisins

cup milk

1 T cane juice crystals

1/8 t. cinnamon


Preheat oven to 400.  In a medium sized mixing bowl combine whole wheat pastry flour, oats, Sucanat, baking powder and salt.  Stir to mix well.  Cut in the butter into the flour mixture until the mixture looks like coarse cornmeal.  You can do this with 2 knives, a pastry blender or my favorite method, my clean hands.  It is faster and works better.  Stir in the raisins.  Add the milk and mix, turning it out onto a flour covered surface.  Knead a few times and pat or roll into a thick circle that is about 9-inches around and inch thick. Put the circle of dough onto a lightly greased cookie sheet.  I grease mine with non-stick cooking spray.   Cut the dough like you would a pie into 12 pieces.   Separate the pieces slightly forming a bigger circle.  Bake for 15 to 18 minutes or until they are golden brown. 


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