Gingerbread Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.0 stick Butter, salted1.0 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream3.0 tbsp Egg substitute, liquid (Egg Beaters)1.0 tsp Baking Powder2.0 tbsp *Flax Seed Meal (ground flax)1.0 serving Kretschmer Wheat Germ (2 Tbsp)1.0 cup Flour - Gold medal all purpose flour19.0 serving BettyCrocker gingerbread cookie mix 17.5 OZ
Put dry ingredients in mixer stir together, Add Diced Cold Butter Cut In till small crumbs. Add 1 cup Heavy Cream and egg. Fold Together till 1 piece of dough. Pat into circle, cut into 12 with a wet knife rinse between each cut. Put pieces seperatly on parchment paper or in mufffin cup. Top with cinnamon sugar. Bake at 400 degrees for 17-20 mins. Put scones in freezer while oven preheats for 15 mins. After baking Let cool. Serve.
Serving Size: Makes 12 Scones
Number of Servings: 12.0
Recipe submitted by SparkPeople user RJHS2525.
Number of Servings: 12.0
Recipe submitted by SparkPeople user RJHS2525.
Nutritional Info Amount Per Serving
- Calories: 190.3
- Total Fat: 15.6 g
- Cholesterol: 47.8 mg
- Sodium: 121.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.8 g
- Protein: 2.6 g