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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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Two of me favorite thhings cinnamon and coffee! This is a grand breakfast scone thats a bit on the lighter side. Ingredients:
2 cups self-rising flour |
2 teaspoons cinnamon |
6 tablespoons splenda granular, sugar substitute |
3/4 cup light margarine |
2 eggs |
1/4 cup strong brewed coffee |
1/4 cup milk |
1/2 cup golden raisins or 1/2 cup chopped dried apricot |
1/2 cup chopped pecans or 1/2 cup walnuts |
milk, for toppings (optional) |
sugar, for toppings (optional) |
Directions:
1. Stir together the flour, cinnamon, and Splenda.
2. Cut the margarine into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture (margarine pieces should be the size of small peas.).
3. Mix together the eggs, coffee, and milk.
4. Stir into the dry mixture to form a soft dough.
5. Stir in the fruit and nuts.
6. Turn dough out onto a floured board and gently pat into a circle of dough about 1/2 thick.
7. Cut out rounds with floured biscuit cutter and place them on a greased baking sheet.
8. Gently brush tops with milk and sprinkle with sugar.
9. Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.
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