Whole Wheat Cinnamon Fruit Scones
Whole Wheat Cinnamon Fruit Scones recipe
all-purpose or whole wheat
diced, figs or dates, cherries
light cream (half&half)
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.