MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Scottish Scones
  Categories: Diabetic, Quickbreads, Breads/bm
       Yield: 16 sweet ones
       1 c  Unbleached a-p flour;*              4 tb Whipped butter;
 		      -*a-p=all-purpose flour		       -(not me!! not on
	   your life)
       1 c  Whole-wheat flour;                  1 c  Buttermilk;
       1 ts Baking powder;                    1/2 c  Golden raisins;
     1/2 ts Salt;                          
   Preheat oven to 400 degrees.  Coat a baking sheet with non-stick
   cooking spray.  In a medium-size bowl, sift dry ingredients together.
   Add butter, mixing into flour with your fingers.  Add buttermilk and
   knead to a soft dough.  Knead in raisins.  On a floured board, roll
   out dough to 1/2 thick.  Cut in 16 rounds. Place on a baking sheet
   and bake 15 to 20 minutes, until golden.  Makes 16 scones.
   Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg;
   CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I
   would be to pooped to pop)
   Source: Light & Easy Diabetes Cuisine by Betty Marks
   Brought to you and your via Nancy O'Brion and her Meal-Master