Dawn's Fruit Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 c. fresh whole grain soft wheat flour2 Tbs. baking powder2 Tbs. butter, softened2 Tbs. virgin coconut oil1/2-1 c. buttermilk1/4 - 1/2 c. agave nectar or honey1/2 c. dried blueberries or fresh1/4 c. sliced almonds1 Tbs. cinnamon
Preheat oven to 400. Grease a scone pan or pie pan with a mixture of coconut oil and lecithin for non-stick baking. Mill your flour and pour 2 c. into mixing bowl and add the baking powder and cinnamon. Cut in the butter and coconut oil with a pastry cutter. Add the buttermilk and agave and mix well. If too dry, add more buttermilk. Add sliced almonds, blueberries and mix. Drop by spoonfuls into each scone slot, using all the batter or pour into a greased pie pan and spread evenly. Bake until done, about 20 minutes or so. You can brush the top of your scones with beaten egg and sprinkled pearl sugar before baking if desired. Cool on a wire rack for about 10 minutes, then remove from baking dish and serve plain or with devonshire cream or mock devonshire cream, butter or any topping you desire. Makes 8 scones.
Number of Servings: 8
Recipe submitted by SparkPeople user FERRINI123.
Number of Servings: 8
Recipe submitted by SparkPeople user FERRINI123.
Nutritional Info Amount Per Serving
- Calories: 273.8
- Total Fat: 7.2 g
- Cholesterol: 8.4 mg
- Sodium: 383.6 mg
- Total Carbs: 54.8 g
- Dietary Fiber: 5.2 g
- Protein: 4.9 g
Member Reviews