Cinnamon Flax Scones

1 ¾ Cups unbleached white flour
¼ cup flaxseed meal
1/3 cup sugar
½ tsp. baking soda
2 tsp baking powder
½ tsp salt
1 ½ tsp. ground cinnamon
1/3 cup butter or shortening
¾ cup buttermilk
½ cup Bob’s Red Mill Raisins  

Preheat oven to 375°F. Thoroughly mix flour, flaxseed meal, sugar, baking soda, baking powder, salt and cinnamon. Cut butter or shortening into dry ingredients until a pea-sized texture is formed. Add buttermilk. Do not over mix. Place dough on floured board with raisins. Knead 5 to 7 times to incorporate the raisins. Roll out until dough is ½ inch thick. Cut into triangles 2 inches wide by 4 inches long. Place on an ungreased baking sheet. Brush with an egg white glaze (1 egg white mixed with 1 tbsp. water) prior to baking. Bake for approximately 25 minutes. Yield: 12 scones  

Keeps best refrigerated or frozen

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