cinnamon coffee scones
Two of me favorite things cinnamon and coffee! This is a grand breakfast scone that's a bit on the lighter side.
prep time
15 Min
cook time
10 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups self-rising flour
- 2 teaspoons cinnamon
- 6 tablespoons splenda granular, sugar substitute
- 3/4 cup light margarine
- 2 - eggs or 4 egg ehites
- 1/4 cup strong brewed coffee
- 1/4 cup low fat milk
- 1/2 cup golden raisins or 1?2 cup chopped dried apricot (optional)
- 1/2 cup chopped pecans or 1?2 cup walnuts (optional)
- - milk, for toppings (optional)
- - sugar, for toppings (optional)
How To Make cinnamon coffee scones
-
Step 1Stir together the flour, cinnamon, and Splenda.
-
Step 2Cut 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.).
-
Step 3Mix together the eggs, coffee, and milk.
-
Step 4Stir into the dry mixture to form a soft dough. Stir in the fruit and nuts if using.
-
Step 5Turn 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.
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Step 6Gently brush tops with milk and sprinkle with sugar.
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Step 7Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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