Walnut Raisin Scones

Ingredients

• Wheat flour

  Whole-grain

  2 cup or 240g

• Dates, deglet noor

  80g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Lemon zest

  3 tsp or 6g

• Butter

  Unsalted

  100g

• Walnuts

  Nuts, black, dried

  ¾ cup, chopped or 94g

• Raisins

  Seedless

  ½ cup (not packed) or 73g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  200g

• Walnuts

  Nuts, black, dried

  2 tbsp or 16g

Directions

1. In a large bowl combine flour, baking powder, baking soda, salt and lemon peel. In a blender, blend dates and milk.
2. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in the nuts and the raisins. Mix in milk mixture.
3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
4. Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with milk; sprinkle with the remaining nuts.
5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

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