Apple & Raisin Scones -

1 1/2 c Wheat germ

--original or honey crunch 1/2 c Whole wheat flour

1 tb Baking powder

1/3 c Margarine

1/2 c Raisins

1/3 c Lowfat 2% milk

2 Egg whites; slightly beaten

400 degrees. Coarsely chop the apples; set aside. Combine the wheat germ, flour, sugar, and baking powder. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the raisins and apples. Combine the milk and egg whites; add to the dry ingredients, mixing just until moistened. Turn the dough out onto an ungreased cookie sheet; pat into a 9-inch circle. Cut into eight wedges; do not separate. Bake for 12 to 15 minutes, or until light golden brown. Break apart; serve warm with margarine, fruit spread or honey, if desired. Penny Halsey (ATBN65B). --