LEMON-RAISIN SCONES
4 1/2 cups biscuit mix
1/4 cup firmly packed brown sugar
1 cup golden raisins
1 tablespoon grated lemon peel
1 egg -- beaten
1 cup milk
1 egg white
1 teaspoon water
Raw sugar
Combine biscuit mix and brown sugar, stirring well. Stir in raisins and
lemon peel.
Combine egg and milk; add to flour mixture, stirring until dry ingredients
are moistened. Turn dough out onto a lightly floured surface. Pat dough to
1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place scones on a
greased baking sheet.
Combine egg white and water; brush tops of scones. Sprinkle with raw sugar.
Bake at 400 degrees F. for 10 to 12 minutes or until golden. Yield about 2
dozen
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