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These are GREAT! Wow! For those of us who don't keep self-raising flour around, the recipe is 1 c flour, 1 1/4 t baking powder, 1/8 t salt. I used a combination of whole wheat, spelt, and AP flours. I also used buttermilk instead of plain, and threw in a few shakes of cinnamon, nutmeg, and clove. I did not add the pinch of salt b/c I had added it to the flour, and I wish I had. I chose to knead and cut these, just b/c that's how I like scones. These rose like crazy and had perfect texture. Thanks so much for posting! Made for Healthy Choices tag.
i added about a half bag of hershey's cinnamon chips which helped a ton w/the flavor!
What a great recipe. I cooked the scones for 13 minutes at 430 degrees Fahrenheit.
I also used canned pumpkin pie and added some cinnamon, vanilla, nutmeg, and allspice (1/4 tsp of each).
What a fabulous low fat and low calorie snack. I am making a second batch right now....want to put them in the freezer for a morning snack. Thanks.
these are really really nice. i was worried about the "low fat" factor, but they were still lovely, sweet and dead easy to make. instead of putting to mix into muffin trays, i gently kneaded the dough on a floured surface, cut them out with a cookie cutter, and put them on a baking tray, the old fashioned way.
Very good and so easy to make! I substituted canola oil for the butter and decreased the sugar to 1/4 cup using Splenda instead. Also, instead of using self-raising flour, I used whole wheat flour plus 1 tbsp. baking powder. Turned out great!
These muffins need baking soda or baking powder, they are too dense and hard. I added cinnamon, ginger and cloves which helped with the taste, but the texture leaves a whole lot to be desired.
220c is 425f. If you need to convert anything else, go to: http://www.eldar.org/~ben/convert/c_f.html