Apple-cinnamon scones

Yield: 12 Servings

Measure 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

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.

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