Cinnamon coffee scones

12 Servings

Ingredients

Quantity Ingredient
2 cups Self-rising flour
2 teaspoons Cinnamon
6 tablespoons Sugar
1½ Sticks unsalted butter; (3/4 cup)
2 Eggs
¼ cup Strong brewed Folgers Coffee
¼ cup Milk
½ cup Golden raisins; (or chopped dried apricots)
½ cup Chopped pecans; (or walnuts)
Extra milk and sugar for toppings

Directions

Stir together the flour, cinnamon and sugar. Cut the butter into tablespoon pieces and blend (with a pastry blender or two knives) into the dry mixture. (Butter 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 out onto a floured board and gently pat into a circle of dough about ½" thick. Cut out rounds with a floured biscuit cutter and place them on a greased baking sheet. Gently brush tops with milk and bake in a preheated 400 F. oven for 12-15 minutes or until golden brown. Serve hot. 12 Large Scones Per serving: 482 Calories; 2g Fat (3% calories from fat); 3g Protein; 117g Carbohydrate; 32mg Cholesterol; 277mg Sodium Posted to MC-Recipe Digest V1 #1030 by Lisa Minor <lisa@...> on Jan 22, 1998

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