These simple scones are made with the goodness of Hulled Millet and the perfect blend of Millet and Unbleached White All-Purpose Flours, for a hearty-yet fluffy texture. Share a batch with the neighbors or welcome everyone to the table at breakfast with this sweet treat!
These simple scones are made with the goodness of Hulled Millet and the perfect blend of Millet and Unbleached White All-Purpose Flours, for a hearty-yet fluffy texture. Share a batch with the neighbors or welcome everyone to the table at breakfast with this sweet treat!
Preheat oven to 400°F. Lightly grease a baking sheet and set aside.
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, four egg whites and yogurt until well blended. Pour oil mixture into flour mixture, stirring constantly until well blended together.
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 inches in diameter. Using a sharp knife dipped in flour cut into 8 wedges; leave in place. Brush on remaining egg white and sprinkle with 1 tablespoon sugar.
Bake 25-30 minutes. Allow to cool 5 minutes prior to serving.
