Agave Cinnamon Mini Scones
Per ServingAgave Cinnamon Mini Scones |
||
|---|---|---|
| Makes: 16 | ||
| Serving Size: 1 mini scone | ||
| Calories | 140 | |
| Fat | 5 | g |
| Saturated Fat | 1.4 | g |
| Carbohydrate | 21 | g |
| Fiber | 1 | g |
| Sugars | 6 | g |
| Cholesterol | 10 | mg |
| Sodium | 140 | mg |
| Potassium | 65 | mg |
| Protein | 3 | g |
| Phosphorus | 105 | mg |
| Choices: Carbohydrate 1.5, Fat 1 | ||
- Makes: 16
- Serving Size: 1 mini scone
- Preparation Time: 10 minutes
- Cooking Time: 9 minutes
Ingredients
| 1 1/2 | cups | all-purpose flour |
| 1 | cup | whole wheat pastry flour |
| 2 | tsp. | ground cinnamon |
| 2 | tsp. | baking powder |
| 1/2 | tsp. | baking soda |
| 1/2 | cup | buttery spread (such as Smart Balance) |
| 1 | large | egg |
| 1/3 | cup | light agave nectar |
| 1/3 | cup | low-fat buttermilk |
| 2 | tsp. | fresh grated lemon zest |
Directions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or coat with butter-flavor cooking spray.
- In a large bowl, mix the flours, cinnamon, baking powder, and baking soda.
- With a pastry blender or two knives, cut in the buttery spread until the flour mixture is crumbly.
- In a small bowl, mix the egg, agave nectar, buttermilk, and lemon zest. Add the liquid mixture to the flour mixture and stir until moistened.
- Lightly flour a clean work surface. With lightly floured hands, turn the dough onto the floured surface. Knead the dough for about 5 minutes, until smooth. Form the dough into a large square about 1/2 inch thick. Cut the large square into 16 mini squares.
- Place the mini squares about 1 inch apart on the prepared baking sheet. Bake the scones for 8 to 9 minutes or until golden brown. Serve warm. Store any leftovers in an airtight container for up to 4 days.
