1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/3 cup margarine
1 small apple, peeled and cored
1 cup quick-cooking rolled oats
2 egg whites
2 tbsp apple juice or skim milk
2 tbsp honey
1 skim milk
Combine the flours, baking powder, and cinnamon in a bowl. Cut in the
margarine until the mixture resembles coarse crumbs. Chop the apple.
Stir in the apple and rolled oats. Add the egg whites, apple juice or
milk, and honey; mix well. The dough will be sticky.
Spray a baking sheet with nonstick coating. Pat dough into a 7-inch
circle on the baking sheet with floured hands. Use a long,
thin-bladed spatula to cut into 12 wedges. Separate the wedges,
leaving 1/4 inch between them. Brush with a little skim milk. Bake in
a 400 F oven until golden, 10 to 12 minutes. Serve warm.
Makes 12 scones.
ORANGE-CINNAMON SCONES. Prepare the Apple-Cinnamon Scones as above,
except stir 1 teaspoon finely shredded orange peel into the flour
mixture and substitute 1/2 cup currants for the apple and 3
tablespoons orange juice for the apple juice. Shape and bake as
directed.
NUTRITION INFORMATION PER SCONE: CAlories: 126 Protein: 3 g
Carbohydrates: 16 g Fat: 6 g Cholesterol: 0 Sodium: 107 mg
Potassium: 70 mg Fiber:
1 APPLE WAFFLES
[ BETTER HOMES & GARDENS; June 1988 ]
Posted by Fred Peters.
Serves: 12
Recipe Categories: Apple; Bread; Breads; Fruit
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