Ima-Modified Dorie Greenspan's Raisin Scones

Though Dorie Greenspan sounds like someone I might have met at Herzl Camp, she is a well-known food writer.  These scones were in Parade Magazine, not a fancy venue.  They are a bit more work than muffins, but have a wonderful texture.  A real treat.  I just made them with blueberries and it worked really well.  Carnberry/walnut is awesome!  Craisins would be beautiful, too.

1 large egg
½ cup milk (skim is fine)
1 cup all-purpose flour 
1 cup whole wheat flour (this can be 1/4 oatmeal, adding a nice texture)
2 ½  T sugar
1 T baking powder
½  t salt - optional
6 Tbsp cold butter, cut into bits or grated in the big side of a box grater (hold onto the wrapper)
¾ cup raisins, blueberries or chopped cranberries.  
optional: handful of chopped nuts, your choice
optional: confectioners' sugar for icing


1 Cut the butter into bits as soon as you take it out of the refrigerator, with a fork, a knife, or a box grater.  You can use the butter wrapper to cut on.
Spray a cookie tin with oil.  You can also use the butter wrapper.
2  Preheat the oven to 400ºF. Whisk the egg and milk together in one bowl and mix the flours, sugar, baking powder, and salt in another. 
3 Drop the butter into the flour mixture and, using your fingers, cut and rub until the mixture is pebbly, squeezing the butter bits into smaller pieces. Pour in the milk and egg. Mix with a spatula until the dough is evenly moist, or just use your hands. Add the raisins or other fruits and give the very sticky dough a few more stirs/kneads.  
4 Press into a long rectangle on a cutting board. Cut into triangles. 
Or you can divide the dough into five balls. An easy way to do this is to roll the dough into a log and cut it in five slices.  On a roll-out mat, flatten each slice into a disc, and cut in quarters, making 20 mini-scones. 
Try to cover fully exposed raisins or blueberries with dough so they don't burn.
These don't spread much so they can be fairly close.  
5 Bake for 20 minutes, or until the scones are golden brown. Cool for a few minutes. 
6 Optional, ice them.  Take about 1/2 cup of confectioners sugar.  Add water by drops.  Seriously.  It needs to be very thick or it spreads all over.  You can dip the scones, when cooled, in the icing, or spread it with a knife or small spatula.

*Makes 12. Per scone: 170 calories, 26g carbs, 3g protein, 7g fat, and 35mg cholesterol.
15 scones from the batter @ 136 calories
20 scones from the batter ("four bites") @ 100 calories.