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.
yield
8 serving(s)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For cinnamon coffee scones
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2 cself-rising flour
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2 tspcinnamon
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6 Tbspsplenda granular, sugar substitute
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3/4 clight margarine
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2eggs or 4 egg ehites
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1/4 cstrong brewed coffee
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1/4 clow fat milk
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1/2 cgolden raisins or 1?2 cup chopped dried apricot (optional)
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1/2 cchopped pecans or 1?2 cup walnuts (optional)
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milk, for toppings (optional)
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sugar, for toppings (optional)
How To Make cinnamon coffee scones
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1Stir together the flour, cinnamon, and Splenda.
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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.).
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3Mix together the eggs, coffee, and milk.
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4Stir into the dry mixture to form a soft dough. Stir in the fruit and nuts if using.
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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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6Gently brush tops with milk and sprinkle with sugar.
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7Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.
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