Whip up homemade sugar-and-spice coffee-shop scones using just four ingredients.
cup whipping cream
box (15.2 oz) Betty Crocker™ cinnamon streusel muffin mix
cup plus 2 tablespoons quick-cooking oats
Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, stir whipping cream and egg until blended. Stir in muffin mix and 1/2 cup oats (dough will be sticky).
On cookie sheet, shape dough into 8-inch round, about 1/2 inch thick, using floured fingers. Break up any lumps in streusel (from muffin mix); mix streusel and 2 tablespoons oats. Sprinkle streusel mixture over dough. Cut dough into 8 wedges; separate wedges slightly.
Bake 25 to 35 minutes or until golden brown. Serve warm.
Add some variety to your scones. Stir in 1/2 cup raisins, dried cranberries, chocolate chips or chopped nuts.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Scone
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.