Cinnamon Flax Scones
Contributed by Bob's Red Mill Natural Foods

Flaxseed Meal can be added to cereals before cooking and sprinkled on cold cereals for added nutrition. Replace part of the flour with Flaxseed Meal in breads, muffins, waffle and pancakes.
Ingredients 1-3/4 cups White Flour, Unbleached  1/4 cup Brown Flaxseeds Meal  1/3 cup Sugar  1/2 tsp. Baking Soda  2 tsp. Baking Powder  1/2 tsp. Salt  1-1/2 tsp. Cinnamon, Saigon (Premium)  1/3 cup Butter or Shortening  3/4 cup Buttermilk  1/2 cup Raisins (Unsulfured)
Directions
Thoroughly mix flour, ground flaxseed meal, sugar, baking soda, baking powder, salt and cinnamon. Cut butter or shortening into dry ingredients until a pea-sized, mealy texture is formed. Add buttermilk. Do not over mix. Place dough on floured breadboard with raisins. Knead 5 to 7 times to incorporate the raisins. Roll until dough is 1/2 inch thick. Cut into triangles 2 inches wide by 4 inches long. Place on an ungreased baking sheet. Brush with an egg white glaze (1 egg white mixed with 1 Tbsp water) prior to baking. Bake at 375 degrees for approximately 25 minutes. Yield: 12 scones. NUTRITIONAL INFORMATION: Each scone contain Calories 180, Calories from Fat 60, Total Fat 7g, Cholesterol 15mg, Sodium 240mg, Total Carbohydrate 28g, Dietary Fiber 2g, Sugars 6g and Protein 4g. Recipe compliments of the Flax Council of Canada.