Preheat oven to 425 degrees. Reserve 1 tablespoon wheat germ. Combine the remaining wheat germ, flour, brown sugar, baking powder and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Stir in the raisins. Beat the eggs in a small bowl. Add the milk; beat until well blended. Reserve 2 tablespoons milk mixture. Add the remaining milk mixture to the flour mixture; stir until the mixture forms a soft dough that pulls away from the side of the bowl. Turn out the dough onto a well-floured surface. Knead the dough 10 times. Roll out the dough with a lightly floured rolling pin into a 9 x 6-inch rectangle. Cut the dough into 6 squares with a lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart on an non greased baking sheet. Brush with the reserved milk mixture; sprinkle with the reserved wheat germ. Bake for 10 to 12 minutes, or until golden brown. Cool on a wire rack for 10 minutes. Serve warm or cool completely.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.