Cinnamon Scones Makes 12 scones
Prep Time 15 min
Cook Time 12 min

Nutritional Information

Serving Size per serving
Amount Per Serving
Calories 290
Calories from Fat 120
Total Fat 13 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 300 mg
Total Carbs 38 g
Dietary Fiber 2 g
Sugars 12 g
Protein 5 g
Vitamin A 15 %
Vitamin C 0 %
Calcium 10 %
Iron 10 %

Cinnamon Scones

Ingredients

  • 3 cups all-purpose flour
  • 6 Tbsp. sugar, divided
  • 1 Tbsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 cup I Can't Believe It's Not Butter!® Spread
  • 3/4 cup currants [or raisins]
  • 1 cup heavy cream
  • 2 eggs
  • 1 Tbsp. heavy cream, for brushing tops

Directions

  1. Preheat oven to 450°.
  2. Combine flour, 5 tablespoons sugar, baking powder, 1/2 teaspoon cinnamon and salt in large bowl. Cut in I Can't Believe It's Not Butter!® Spread until mixture is size of fine crumbs with pastry blender or two knives. Stir in currants.
  3. Beat 1 cup cream and eggs in small bowl with wire whisk. Stir into flour mixture until dough forms. Divide dough in half on floured surface with floured hands. Press each half into 6-inch circle. Cut each circle into 6 pie-shaped wedges with floured knife. Arrange wedges on baking sheet. Brush with remaining 1 tablespoon cream, then sprinkle with remaining 1 tablespoon sugar mixed with remaining 1/4 teaspoon cinnamon.
  4. Bake 12 minutes or until golden. Serve warm with additional Spread or place on wire rack and cool.

Advanced Search