Ingredients
- 10 times
- 3 egg
- 220 gr all-purpose
- 75 gr margarine
- 75 gr fruits (diced)
- 38 gr sugar
- 12 gr baking powder
- 2 gr cinnamon (ground)
- 1 gr salt
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 dozen 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.
