| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Fruits, Ethnic |
15 |
Servings |
INGREDIENTS
| 1/3 |
c |
Margarine or butter |
| 1 3/4 |
c |
All-purpose* or Whole wheat flour |
| 3 |
tb |
Sugar |
| 2 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg, beaten |
| 1/2 |
c |
Diced fruits, chopped figs or Dates |
| 5 |
tb |
Half-and-half |
| 1 |
|
Egg, beaten |
| 3/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
*if using self-rising flour Omit baking powder and salt
Heat oven to 400 degrees. Cut margarine into flour, sugar, baking powder,
cinnamon, cloves and salt with pastry blender until mixture resembles fine
crumbs. Stir in 1 egg, the fruits and just enough half-and-half so dough
leaves sides of bowl.Turn dough onto lightly floured surface. Knead lightly
10 times. Roll or pat 1/2-inch thick. Cut with floured biscuit cutter, or
pat dough into rectangle and cut into diamond shapes with sharp knife.
Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 to 12
minutes or until golden brown. Immediately remove from cookie sheet; cool.
Split scones. Spread with margarine and serve with preserves if desired.
ABOUT 15 SCONES; 130 CALORIES PER SCONE.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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