cranberry scotch graham scones

* adapted rom The Laura Secord Canadian Cookbook, originally published in 1966 but a reprint was done in 2001, with all the original recipes and imperial measurements.

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup graham flour
1/3 cup granulated sugar
1/2 cup butter at room temperature
1 egg
milk - about 1/3 cup
1/2 cup dried cranberries, raisins or chopped dates
1 tablespoon demarerra sugar

directions:
1. Preheat oven to 450 F. Sift together flour, baking powder and salt.

2. Stir in graham flour and sugar.

3. With a pastry blender or two knives, cut in butter until crumbly.

4. Break egg into measuring cup and beat with a fork. Pour off about 1 tablespoon into a saucer and fill measuring cup to 2/3 mark with milk. With a fork, stir this liquid into flour mixture to make a soft, slightly sticky dough.

5. Turn dough out onto a lightly floured surface and knead gently 8 to 10 times. Roll or pat into a 1/2 inch thick circle, placing in ungreased pie or tart pan. Score top with knife or palette knife.
Brush top with reserved beaten egg. Sprinkle top with demarerra sugar and bake in 450 F oven for 12 to 15 minutes, or until light golden brown.

6. Serve warm, with butter and/or jam.

notes: