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Whole Wheat Cinnamon Fruit Scones

 
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Whole Wheat Cinnamon Fruit Scones recipe

Yield

15

servings

Prep

25

min

Cook

15

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

cup margarine
or butter
1 ¾ cups whole-wheat flour
all-purpose or whole wheat
3 tablespoons sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1 each eggs
beaten
½ cup assorted fruits
diced, figs or dates, cherries
*
5 tablespoons light cream (half&half)
1 each eggs
beaten
¾ teaspoon cinnamon
ground
teaspoon cloves
ground
*

Directions

Heat oven to 400℉ (200℃).

Cut margarine into flour, sugar, baking powder, cinnamon, cloves and salt with pastry blender until mixture resembles fine crumbs.

Stir in 1 egg, the fruits and just enough half-and-half so dough leaves sides of bowl.

Turn dough onto lightly floured surface. Knead lightly 10 times.

Roll or pat ½-inch thick. Cut with floured biscuit cutter, or pat dough into rectangle and cut into diamond shapes with sharp knife.

Place on ungreased cookie sheet.

Brush dough with 1 egg. Bake 10 to 12 minutes or until golden brown.

Immediately remove from cookie sheet; cool. Split scones.

Spread with margarine and serve with preserves if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 10846% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 105mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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