Instructions: Preheat oven to 450 degrees F. In a large bowl, mix all-purpose and whole wheat flours, sugar, baking powder, salt and nutmeg; combine well. With a pastry cutter or 2 knives, cut in butter until mixture is the consistency of coarse cornmeal. Stir in raisins. Separate 1 egg and lightly beat the white. In a medium bowl, combine potatoes, 1 egg, 1 egg yolk and milk. Whisk until no lumps remain.

Make a well in the centre of dry ingredients; add potato mixture all at once. Stir with fork to make a soft, sticky dough. Press lightly into a ball and knead gently on a floured surface about 6 times. Roll or pat out dough to 1/2-inch thickness; cut into triangles or rounds.

Place on ungreased baking sheet. Brush with lightly beaten egg white and sprinkle tops with sugar. Bake 13 to 15 minutes or until golden.

Yield: 16 scones

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