Maple-Apple Scones

3. Sift together the flours, baking powder, salt and cinnamon, if using, in a large bowl. Stir in the sugar. Rub in the butter with the tips of your fingers, or pulse the mixture together in a food processor. The mixture should resemble coarse breadcrumbs.

4. Break the egg into a 2-cup measuring jug. Add the maple syrup and enough milk to bring the egg mixture to ½ cup. Beat together lightly.

5. Make a well in the dry ingredients and add the egg/milk mixture. Mix together with a spatula or a fork until it forms a soft dough. Fold the diced apple and raisins into the dough and knead lightly to form a ball. If the dough seems dry, add more milk, a tablespoon at a time.

6. Roll out the dough on a floured surface into a thick disc a little more than 1 inch high. Place the disk on a lightly floured cookie sheet. Cut it into 8 wedges with a palette knife and gently push them apart to separate them. The wedges will need room to spread and rise. Bake for 10-15 minutes near the top of the oven. Cool slightly on a wire rack and eat warm with butter or low-fat cream cheese spread.