1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold butter
1 1/4 cups LDF Half & Half
1 egg
1/3 cup currants or raisins
1/4 cup maple syrup

Heat oven to 375° F. Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Combine LDF half & half and egg in small bowl until smooth. Stir egg mixture into flour mixture just until moistened. Stir in currants or raisins.

Turn dough onto lightly floured surface. Knead 4-5 times until smooth, adding more flour, 1 tablespoon at a time, if necessary. Divide dough in half. Pat each half into a 7-inch circle on a large greased baking sheet.

Score each half into 8 wedges. (Do not separate.) Brush each top with half of maple syrup. Bake for 20 to 25 minutes or until lightly browned. Brush with remaining maple syrup. Cut into wedges. Serve warm.

Yield: 16 scones. (Remember: scones may spread out more when made with real butter.)

From: Landolakes.com
Mooo News, May 2006