Title: Apple-Cinnamon Scones
Categories: Dessert Scones Tea Fruit
Yield: 12 Servings

1/2	c	All-purpose flour
1/2	c	Whole wheat flour
1 1/2	ts	Baking powder
1/2	ts	Ground cinnamon
1/3	c	Margarine
1	sm	Apple, peeled and cored
1	c	Quick-cooking rolled oats
2		Egg whites
2	tb	Apple juice or skim milk
2	tb	Honey
		Skim milk

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" circle on the baking sheet with floured hands. Use a long, thin-bladed spatula to cut into 12 wedges. Separate the wedges, leaving 1/4" between them. Brush with a little skim milk. Bake in a 400 F oven until golden, 10 to 12 minutes. Serve warm. ORANGE-CINNAMON SCONES. Prepare the Apple-Cinnamon Scones as above, except stir 1 ts finely shredded orange peel into the flour mixture and substitute 1/2 c currants for the apple and 3 tb 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: 1 g

[ BETTER HOMES & GARDENS; June 1988 ]

Posted by Fred Peters. By novmom@juno.com (Angela Gilliland) on May 12, 1997

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