Millet Raisin Scones
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Chef & Child Ingredient of the Month, February 2015
1¼ cups unbleached white all-purpose flour
1 cup millet flour
2 tbsp hulled millet
3 tsp baking powder
½ tsp sea salt
½ tsp baking soda
3 tbsp sugar
½ cup canola oil
4 egg whites large, lightly beaten
¼ cup yogurt (plain nonfat)
¾ cup raisins, natural unsulfured
1. Preheat oven to 400°. Lightly grease a baking sheet, set aside.
2. In a skillet heat millet grains until they turn golden brown. In a large bowl stir together flour, millet flour, baking powder, salt, soda and 2 tablespoons sugar until well blended. Add browned millet grains. In a bowl mix oil, egg whites, and yogurt until well blended. Pour oil mixture into flour mixture stirring constantly until well blended together.
3. With your hands pat dough into a ball (if sticky roll in flour) and place on a floured surface. Knead dough lightly 2 or 3 turns, then place on a prepared baking sheet and pat into a smooth circle about 8" in diameter. Using a sharp knife dipped in flour cut into 8 wedges; leave in place. Brush on egg whites and sprinkle with sugar.
4. Bake 25-30 minutes. Allow to cool 5 minutes prior to serving.
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