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Dylan's Scones

Megan shares, "Our son, Dylan, will be 4 in July. He is a great eater and adores fruit. Sometimes we call him our little sugar glider. Today he recited the grocery list to me: mangos, blackberries, strawberries and spinach. He likes to use a hand-crank egg beater to mix the dry ingredients for these scones."

  • 1 Cup unbleached flour
  • 1 Cup whole wheat flour
  • 1/3 Cup sugar
  • 1 TB. baking powder
  • 1 tsp. salt
  • 1/2 Cup dried fruit (blueberries, craisins, apples, raisins, etc.)
  • 11/4 Cups cream, or 1 Cup cream and 1/4 Cup low-fat milk (plus a little extra for the tops)
  • 2 TB. VANILLA SUGAR or sugar

Preheat oven to 425°. Combine all of the dry ingredients and the dried fruit in a medium bowl. Pour in the cream (or cream and milk mixture) and stir until thoroughly moistened. Knead the dough into a ball and transfer to a lightly-floured surface. Form into a rectangular log 1-inch tall, 3 inches wide and roughly 15 inches long. Cut into 10-12 triangles and place on an ungreased baking sheet. Brush the tops with extra cream. In a small bowl, combine the VANILLA SUGAR and CINNAMON, mix well and sprinkle over the scones. Bake at 425° for 10-12 minutes.

Prep. time: 15 minutes
Baking time: 10-12 minutes
Yield: 10-12 scones

Nutritional Information:
Servings 11; Serving Size 1 scone (65g); Calories 210; Calories from fat 80; Total fat 8g; Cholesterol 30mg; Sodium 330mg; Carbohydrate 31g; Dietary Fiber 2g; Sugars 13g; Protein 3g.

Vanilla Sugar 3.4 oz. 1/2 cup jar
Penzeys Cinnamon Ground 1.7 oz. 1/2 cup jar

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