Whole Wheat Cinnamon Fruit Scones
Whole Wheat Cinnamon Fruit Scones recipe
Yield
15 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
margarine
or butter |
|
| 414 | ml |
whole-wheat flour
all-purpose or whole wheat |
|
| 45 | ml |
sugar
|
|
| 13 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 118 | ml |
assorted fruits
diced, figs or dates, cherries |
* |
| 75 | ml |
light cream (half&half)
|
|
| 1 | each |
eggs
beaten |
|
| 3.8 | ml |
cinnamon
ground |
|
| 0.6 | ml |
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.
