Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Margarine or butter 1/2 c Diced fruits, chopped figs
1 3/4 c All-purpose* or -or Dates
-Whole wheat flour 5 tb Half-and-half
3 tb Sugar 1 Egg, beaten
2 1/2 ts Baking powder 3/4 ts Ground cinnamon
1/4 ts Salt 1/8 ts Ground cloves
1 Egg, beaten

*if using self-rising flour Omit baking powder and salt

Heat oven to 400 degrees. Cut margarine into flour, sugar, baking
powder, cinnamon, cloves and salt with pastry blender until mixture
resembles fine crumbs. Stir in 1 egg, the fruits and just enough
half-and-half so dough leaves sides of bowl.Turn dough onto lightly
floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick.
Cut with floured biscuit cutter, or pat dough into rectangle and cut
into diamond shapes with sharp knife. Place on ungreased cookie
sheet. Brush dough with 1 egg. Bake 10 to 12 minutes or until golden
brown. Immediately remove from cookie sheet; cool. Split scones.
Spread with margarine and serve with preserves if desired. ABOUT 15
SCONES; 130 CALORIES PER SCONE.

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