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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (75g) Recipe makes 8 servings The following items or measurements are not included below: Splenda granular 3/4 cup light margarine |
||
| Calories 209 | ||
| Calories from Fat 61 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 53mg | 17% | |
| Sodium 419mg | 17% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 32.3g | 10% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 5.8g | ||
| Protein 5.9g | 11% | |
Cinnamon Coffee Scones
By: Annacia
Sep 4, 2008
Two of me favorite thhings cinnamon and coffee! This is a grand breakfast scone thats a bit on the lighter side.
SERVES 8
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 raisin or chopped dried apricot
- 1/2 cup chopped pecans or 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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Browse similar recipes by category
- Course > Breads > Quick Breads > Scones
- Course > Breakfast
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Brunch
- Dietary > Diabetic
Featured Reviews for This Recipe
From: I'mPat
On Jan 29, 2009
I doubled the recipe and sent them to the DS's recreation group and I didn't get any back, they thoroughly enjoyed them. I used regular raisins and mix of pecans and walnuts and baked at 180C fan forced oven for 15 minutes. Thank you Annacia, made for Comfort Cafe.
From: diner524
On Sep 26, 2008
Made these for a breakfast treat!! I cut the recipe in half and I then used a food processor to cut the butter into the flour mixture. I forgot to get raisins, so mine was made without them, but did add pecans. I did have to add quite a bit more flour to the dough in order to get to a consistency where I could cut out rounds with a biscuit cutter, but the end result was a delicious scone. Thanks for sharing Annacia.
From: Um Safia
On Sep 19, 2008
Made & reviewed for Ramadan Tag in the NA*ME Forum. WOW.....these are sensational scones. I am in love with cinnamon & coffee so was really keen to try this recipe & it certainly did NOT disappoint. These scones are absoloutely wonderfully delicious! Light & fluffy with a hint of spice. After cinnamon, my next favourite to go with coffee is ginger - so now I'm thinking of trying them with a litle ginger too! Thanks Annacia for a great recipe 
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