Apple-cinnamon scones
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| ½ | cup | Whole wheat flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| ⅓ | cup | Margarine |
| 1 | small | Apple, peeled and cored |
| 1 | cup | Quick-cooking rolled oats |
| 2 | Egg whites | |
| 2 | tablespoons | Apple juice or skim milk |
| 2 | tablespoons | Honey |
| Skim milk | ||
| 1 | APPLE WAFFLES | |
Directions
Combine the flours, baking powder, and cinnamon in a bowl. Cut in the margarine until the mixture resembles coarse crumbs. Chop the apple.
Stir in the apple and rolled oats. Add the egg whites, apple juice or milk, and honey; mix well. The dough will be sticky.
Spray a baking sheet with nonstick coating. Pat dough into a 7-inch circle on the baking sheet with floured hands. Use a long, thin-bladed spatula to cut into 12 wedges. Separate the wedges, leaving ¼ inch between them. Brush with a little skim milk. Bake in a 400 F oven until golden, 10 to 12 minutes. Serve warm.
Makes 12 scones.
ORANGE-CINNAMON SCONES. Prepare the Apple-Cinnamon Scones as above, except stir 1 teaspoon finely shredded orange peel into the flour mixture and substitute ½ cup currants for the apple and 3 tablespoons orange juice for the apple juice. Shape and bake as directed.
NUTRITION INFORMATION PER SCONE: CAlories: 126 Protein: 3 g Carbohydrates: 16 g Fat: 6 g Cholesterol: 0 Sodium: 107 mg Potassium: 70 mg Fiber:
[ BETTER HOMES & GARDENS; June 1988 ] Posted by Fred Peters.