Square Rolls
INGREDIENTS:
1/3 c Margarine or butter 1/2 c Diced fruits, chopped figs
1 3/4 c All-purpose* or -or Dates
-Whole wheat flour 5 tb Half-and-half
3 tb Sugar 1 Egg, beaten
2 1/2 ts Baking powder 3/4 ts Ground cinnamon
1/4 ts Salt 1/8 ts Ground cloves
1 Egg, beaten
1/3 c Margarine or butter 1/2 c Diced fruits, chopped figs
1 3/4 c All-purpose* or -or Dates
-Whole wheat flour 5 tb Half-and-half
3 tb Sugar 1 Egg, beaten
2 1/2 ts Baking powder 3/4 ts Ground cinnamon
1/4 ts Salt 1/8 ts Ground cloves
1 Egg, beaten
*if using self-rising flour Omit baking powder and salt
Heat oven to 400 degrees. Cut margarine into flour, sugar, baking powder, cinnamon, cloves and salt with pastry blender until mixture resembles fine crumbs. Stir in 1 egg, the fruits and just enough half-and-half so dough leaves sides of bowl.Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured biscuit cutter, or pat dough into rectangle and cut into diamond shapes with sharp knife. Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool. Split scones. Spread with margarine and serve with preserves if desired. ABOUT 15 SCONES; 130 CALORIES PER SCONE.
Heat oven to 400 degrees. Cut margarine into flour, sugar, baking powder, cinnamon, cloves and salt with pastry blender until mixture resembles fine crumbs. Stir in 1 egg, the fruits and just enough half-and-half so dough leaves sides of bowl.Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured biscuit cutter, or pat dough into rectangle and cut into diamond shapes with sharp knife. Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool. Split scones. Spread with margarine and serve with preserves if desired. ABOUT 15 SCONES; 130 CALORIES PER SCONE.