Recipe - Cinnamon Coffee Scones

2 cup Selfrising flour
2 teaspoon Cinnamon
6 tablespoon Sugar
1 One half Sticks unsalted butter; (3/4
cup)
2 Eggs
One fourth cup Strong brewed Folgers Coffee
One fourth cup Milk
One half cup Golden raisins; (or chopped
dried apricots)
One half cup Chopped pecans; (or walnuts)
Extra milk and sugar for
toppings

Stir together the flour, cinnamon and sugar. Cut the butter into tablespoon
pieces and blend (with a pastry blender or two knives) into the dry
mixture. (Butter pieces should be the size of small peas). Mix together the
eggs, coffee and milk. Stir into the dry mixture to form a soft dough. Stir
in the fruit and nuts. Turn out onto a floured board and gently pat into a
circle of dough about 1/2" thick. Cut out rounds with a floured biscuit
cutter and place them on a greased baking sheet. Gently brush tops with
milk and bake in a preheated 400 F. oven for 1215 minutes or until golden
brown. Serve hot. 12 Large Scones

Per serving: 482 Calories; 2g Fat (3% calories from fat); 3g Protein; 117g
Carbohydrate; 32mg Cholesterol; 277mg Sodium
Posted to MCRecipe Digest V1 #1030 by Lisa Minor lisa@cybermill.com on
Jan 22, 1998