Barley Scones

• 1/2 cups raisins
• 2 tblsp orange juice
• 1 cup barley flour
• 1 cup bread flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tsp cream of tarter
• 1/4 cup maple syrup
• 2 egg whites
• 2/3 cup skim milk

Place raisins in a small bowl, cover with juice, and set aside.

Shift flours, salt, baking soda, and cream of tarter into large bowl. Make well in center and set aside

Whip milk and eggs together, and add maple syrup. Whip together. Pour into well in flour and stir until well mixed. The batter should be thick, but not too thick. If the batter is to thick, add a tablespoon or two more milk. Stir in raisins.

Heat a griddle over medium heat. When hot, pour a heaping tablespoon of the batter onto the griddle. Cook a few at time until golden brown on both sides.