Whole Wheat Cinnamon Fruit Scones
Whole Wheat Cinnamon Fruit Scones recipe
Ingredients
⅓ | 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 |
|
⅛ | 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.
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?