Agave Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 1/4 cups – all-purpose flour, divided5 teaspoons - baking powder1/2 teaspoon - salt3/4 cup - unsalted butter, cold (1 1/2 sticks)1 cup - dried cranberries or raisins1 – large egg1 - milk1/2 cup – Domino® Organic Light Agave Nectar
Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper and set aside.
In a large bowl, combine 3 1/4 cups flour, baking powder and salt. Cut in butter, using pastry blender, two knives or your hands, until mixture is crumbly, with small pieces of butter. Toss in cranberries or raisins to coat.
In a smaller bowl, mix egg, milk and agave; stir into flour mixture until moistened. Using 1/4 cup flour, generously flour work surface. Turn dough, which will be slightly sticky, out onto surface, and knead until smooth. Roll dough out into two 1/2- to 3/4-inch-thick disks. Cut each disk into 8 wedges, separating slightly. Place each wedge 1 inch apart on prepared baking sheet, keeping the wedges in a circle, if possible.
Bake for 15 minutes or until golden brown. Enjoy immediately or store in an airtight container at room temperature for 3 to 5 days.
Variations:
For circular shaped scones, roll dough into a 16-inch log and cut scones into 1-inch-thick pieces. Place on prepared baking sheet, cut side up. Press down lightly to 1/2- to 3/4-inch thick before baking.
Add other flavors — cinnamon or extract. Try adding 1 teaspoon of almond or vanilla extract.
Add other ingredients — chocolate chips, white chocolate, assorted dried fruits and nuts.
Makes 16 scones.
Serving Size: 16 scones
Number of Servings: 16
Recipe submitted by SparkPeople user LAC936.
In a large bowl, combine 3 1/4 cups flour, baking powder and salt. Cut in butter, using pastry blender, two knives or your hands, until mixture is crumbly, with small pieces of butter. Toss in cranberries or raisins to coat.
In a smaller bowl, mix egg, milk and agave; stir into flour mixture until moistened. Using 1/4 cup flour, generously flour work surface. Turn dough, which will be slightly sticky, out onto surface, and knead until smooth. Roll dough out into two 1/2- to 3/4-inch-thick disks. Cut each disk into 8 wedges, separating slightly. Place each wedge 1 inch apart on prepared baking sheet, keeping the wedges in a circle, if possible.
Bake for 15 minutes or until golden brown. Enjoy immediately or store in an airtight container at room temperature for 3 to 5 days.
Variations:
For circular shaped scones, roll dough into a 16-inch log and cut scones into 1-inch-thick pieces. Place on prepared baking sheet, cut side up. Press down lightly to 1/2- to 3/4-inch thick before baking.
Add other flavors — cinnamon or extract. Try adding 1 teaspoon of almond or vanilla extract.
Add other ingredients — chocolate chips, white chocolate, assorted dried fruits and nuts.
Makes 16 scones.
Serving Size: 16 scones
Number of Servings: 16
Recipe submitted by SparkPeople user LAC936.
Nutritional Info Amount Per Serving
- Calories: 208.1
- Total Fat: 9.0 g
- Cholesterol: 35.3 mg
- Sodium: 85.6 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 58.8 g
- Protein: 2.9 g
Member Reviews
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SCUDDMISSILE
nutrition on this recipe is out of whack see carbs 28.8 and fiber 58.8 per serving - 10/16/18
Reply from LAC936 (10/16/18)
Sorry; but when you enter the ingredients you get the results from the site.