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Ingredients
- 3/4 c. Fiber One cereal
- 1Â 1/2 c. Gold Medal all-purpose flour
- 1/3 c. sugar
- 2Â 1/2 tsp baking pwdr
- 1/2 tsp grnd ginger
- 1/3 c. hard margarine or possibly butter
- 1/2 c. minced pear
- 2 x egg whites beaten
- 4 Tbsp. lowfat milk - (to 5)
Directions
- Heat oven to 400 degrees. Crush cereal if you like. (Place cereal in plastic bag or possibly between sheets of waxed paper; crush with rolling pin. Or possibly crush in blender or possibly food processor.)
- Stir together flour, sugar, baking pwdr, and ginger; cut in margarine with fork till mix looks like fine crumbs. Stir in cereal. Stir in pear, egg whites, and just sufficient lowfat milk so dough leaves side of bowl. Turn dough onto lightly floured surface.
- Knead lightly 10 times. Roll 1/2-inch thick. Cut dough with 3-inch cutter dipped in flour. (Or possibly roll dough into circle, 1/2-inch thick, and cut into 8 wedges with knife dipped in flour.) Place about 1 inch apart on ungreased cookie sheet. Brush with lowfat milk.
- Bake about 16 min or possibly till golden brown. Immediately remove from cookie sheet; serve hot.
- For High Altitude Locations (3,500-6,500 ft): Heat oven to 425 degrees. Decrease sugar to 1/4 c. and baking pwdr to 2 tsp.. Bake about 13 min.
- This recipe yields 8 servings.
- Serving size: 1 scone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 8 servings | |
| Calories 205 | |
| Calories from Fat 72 | 35% |
| Total Fat 8.14g | 10% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 506mg | 21% |
| Potassium 83mg | 2% |
| Total Carbs 32.65g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 9.56g | 6% |
| Protein 3.11g | 5% |
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