Spicy Scones
Spicy Scones might be a good recipe to expand your breakfast recipe box. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 151 calories. This recipe serves 12. If you have ground cinnamon, currants, salt, and a few other ingredients on hand, you can make it. It is an inexpensive recipe for fans of European food. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.
Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well.
Cut in the butter until crumbly and stir in the raisins. Make a well in the center.
In a small bowl beat the egg until frothy.
Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.
Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet.
Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.
Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned.
Serve hot with butter. Maple butter goes very well with these scones.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are great choices for Scone. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Barefoot Bubbly Extra Dry. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.
![Barefoot Bubbly Extra Dry]()
Barefoot Bubbly Extra Dry
Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.