Millet Raisin Scones

Millet Raisin Scones

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Submitted By Cleophas Limbrick, local chef
Millet Raisin Scones
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 3.25
You:
Rate this recipe!
Submitted By Cleophas Limbrick, local chef
Millet Raisin Scones
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  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 and raisins. 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.



    Bake 25-30 minutes. Allow to cool 5 minutes prior to serving.



    Yield: 8 servings
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Recipe Comments

One thought on “Millet Raisin Scones

  1. Theresa Capri

    I made these tonight and they were very good.

    I did all according to the recipe except I used coconut oil instead of canola oil, 2 whole eggs instead of egg whites, and one of the kids tubes of berry gogurt instead of the plain nonfat yogurt. I omitted the millet grains (didn’t have)

    Mine were brown in about 20 min so that is all the longer I cooked them and they were perfect. The dough was easy to handle. There were none left over, but I suspect if there was they might be a little grainy the next day, so best eat them warm when you have a crowd for dinner.

    Thanks for the recipe!

    Reply

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