Ingredients
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2 cups self-rising flour
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2 teaspoons cinnamon
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6 tablespoons Splenda granular, sugar substitute
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3/4 cup light margarine
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2 eggs
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1/4 cup strong brewed coffee
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1/4 cup milk
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1/2 cup chopped pecans or 1/2 cup walnuts
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milk, for toppings
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sugar, for toppings
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1/2 cup golden raisins or 1/2 cup chopped dried apricot
Instructions
- Stir together the flour, cinnamon, and Splenda.
- Cut the margarine into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture (margarine pieces should be the size of small peas.).
- Mix together the eggs, coffee, and milk.
- Stir into the dry mixture to form a soft dough.
- Stir in the fruit and nuts.
- Turn dough out onto a floured board and gently pat into a circle of dough about 1/2" thick.
- Cut out rounds with floured biscuit cutter and place them on a greased baking sheet.
- Gently brush tops with milk and sprinkle with sugar.
- Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.