Apple-Cinnamon Scones


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This classic breakfast staple is deliciously crumbly and perfect for early-morning grab-and-go or leisurely afternoon tea.

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  • 1/2 C. all-purpose flour
  • 1/2 C. whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/3 C. margarine
  • 1 small apple, peeled and cored
  • 1 C. quick-cooking rolled oats
  • 2 egg whites
  • 2 Tbs. apple juice or skim milk
  • 2 Tbs. honey
  • skim milk

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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-inch 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 inch between them. Brush with a little skim milk. Bake in a 400 degree oven until golden, 10-12 minutes. Serve warm.

Variation: Orange-Cinnamon Scones: Prepare the Apple-Cinnamon Scones as above, except stir 1 tsp. finely shredded orange peel into the flour mixture and substitute 1/2 C. currants for the apple and 3 Tbs. orange juice for the apple juice. Shape and bake as directed.

Yield: 12 sconesĀ 

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