Recipe by Annacia
Two of me favorite thhings cinnamon and coffee! This is a grand breakfast scone thats a bit on the lighter side.
Top Review by Katzen
Delicious scones! I made 1/2 the recipe for the two of us, which was perfect. I used sugar instead of Splenda, and cinnamon chips instead of raisins. These were so easy to make and are so light and fluffy! As one reviewer mentioned, the dough is very soft, so instead of adding flour to be able to cut shapes, I gently formed it into a circle and cut it into quarters. Well, not exaclty "cut", but marked the lines anyways, and when it came out of the oven, it naturally broke into four triangles. I sprinkled it with demara sugar before putting them in the oven, too. Thanks for posting, Annacia! Made for Zaar Stars Tag.
- 473.18 ml self-rising flour
- 9.85 ml cinnamon
- 88.74 ml Splenda granular, sugar substitute
- 177.44 ml light margarine
- 2 eggs
- 59.14 ml strong brewed coffee
- 59.14 ml milk
- 118.29 ml golden raisins or 118.29 ml chopped dried apricot
- 118.29 ml chopped pecans or 118.29 ml walnuts
- milk, for toppings (optional)
- sugar, for toppings (optional)
Directions See How It's Made
- Stir together the flour, cinnamon, and Splenda.
- 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.).
- Mix together the eggs, coffee, and milk.
- Stir into the dry mixture to form a soft dough.
- Stir in the fruit and nuts.
- Turn dough out onto a floured board and gently pat into a circle of dough about 1/2" thick.
- Cut out rounds with floured biscuit cutter and place them on a greased baking sheet.
- Gently brush tops with milk and sprinkle with sugar.
- Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.