Prep 15 mins
Cook 12 mins
Two of me favorite thhings cinnamon and coffee! This is a grand breakfast scone thats a bit on the lighter side.
- 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)
- 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.
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.
This is definitely 5 stars ++, I've already shared the recipe and told friends how good they were! I cut the recipe in 1/2 and used 1 cup of flour 1 1/2 tsp b. powder and a pinch of salt , replacing self rising flour , I also used 1/4 cup sugar in place of Splenda, and butter instead of marg. then added 1/2 tsp espresso powder. DH doesn't like raisins so I chopped up 1/3 cup of chocolate chips and about the same of pecans. The flavor combination of the coffee and cinnamon with the occasional bit of chocolate and pecan was outstanding -neither flavor shouted they were just there. I also sprinkled the tops with cinnamon sugar which was perfect. This make a softer dough then many scone recipes but I didn't mind, I considered not adding in all the liquid, but went with it all. I ended up with 7 triangle scones about 3 1/2 x 2 1/2" . Because of the softness of the dough they didn't rise as much as some scones but the texture was excellent. I can't wait to make them again, Thank You Annacia for a Great Recipe! Made for Comfort Cafe Winter 2010
These were delicious!