Millet Raisin SconesContributed by: Cleophas Limbrick, local chefMillet Raisin Scones
DirectionsStep 1Preheat oven to 400°. Lightly grease a baking sheet, set aside.Step 2In 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.Step 3With 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.Bake 25-30 minutes. Allow to cool 5 minutes prior to serving. Yield: 8 servings |
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Ratings & Comments (3)
3 Reviews 
Matt August 19, 2012
VERY oily dough -- I added significant additional flour, and it was still so oily that it flowed out of the bowl onto the baking sheet. I'd have had to at least double the flour if I had any idea of kneading it, as was called for.
Matt August 19, 2012
If I make these again, I will definitely be starting with only half as much oil, maybe less.
The recipe would be improved by listing the ingredients in the order they are needed -- not sure why the raisins are listed first, and the flour last?
Bob's Red Mill August 28, 2012
I will keep my eye on this recipe & if we have many more complaints I will make sure to retest it. I have also corrected the ingredient list. We switched over to a new website this year and during the conversion some recipes' formatting was compromised.
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