Golden Raisin Scones with Almond Frosting
By Susan Moore, 2007 Wise Choices Recipe Contest
So quick! So easy! Serve these breakfast goodies often!
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/2 cup sugar
- 1/2 cup cold butter
- 2 cups California golden raisins
- 1/2 cup slivered almonds
- 1/4 cup low-fat sour cream
- 1 egg
- 1/2 cup rolled oats, as needed
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon almond extract
Preheat oven to 400°F. In large bowl, combine flour, baking powder, soda, salt, cardamom, and sugar; mix well. Cut in butter until mixture resembles coarse crumbs. Add raisins and almonds and mix to coat thoroughly.
In seperate bowl, beat sour cream and egg together until smooth. Stir into flour mixture and knead until well combined. Working quickly, sprinkle oats on greased baking pan and place dough on top. Pat dough out to 12-inch circle. Cut into 16 wedges. Fold each wedge in half by placing tip onto widest part. Bake at 350°F for 15 to 18 minutes until golden brown.
Meanwhile, over simmering water in top of double boiler, combine powdered sugar, milk and almond extract. Beat until creamy and drizzle over hot scones. Serve immediately.
Chef’s Note: Scones may be lightly covered; heated and served the next day.
Nutrition Facts Per Serving
Calories 260 (29% from fat); Total Fat 9g (sat 4g, mono 3g, poly 1g, trans 0g ); Cholesterol 30mg; Protein 4g; Carbohydrate 43g; (Dietary Fiber 2g; Sugars 30g; ); Iron 1mg; Sodium 210mg; Calcium 31mg; Potassium 234mg
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