Cinnamon Coffee Scones Recipe #323210
Two of me favorite thhings cinnamon and coffee! This is a grand breakfast scone thats a bit on the lighter side.
by Annacia
27 min | 15 min prep
SERVES 8
- 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)
- 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.
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5 stars