Dessert

Kahlua Harvest Scones is for Breakfast, Dessert.

Kahlua Harvest Scones takes 30 minutes to prepare.

Kahlua Harvest Scones takes 10 minutes to cook.

Kahlua Harvest Scones makes 16 servings.

The ingredients for Kahlua Harvest Scones are:

2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
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1/4 cup (4 Tbsp) butter, chilled
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3/4 cup cinnamon apple sauce
1/4 cup Kahlua
3/4 cup 7-Fruit Blend or other mixed dried fruit
1/2 tsp apple pie spice
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1/4 cup flour, plus extra for flouring in general
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OPTIONAL GLAZES:

2 Tbsp Kahlua
1/2 tsp apple pie spice
1 Tbsp brown sugar, packed
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3/4 cup powdered sugar, unsifted
2 Tbsp Kahlua

Here is how you make Kahlua Harvest Scones:

1---Sift or mix thoroughly together the flour, baking powder, baking soda, and salt.2---Using pastry cutter or a couple of forks, cut butter into flour mixture until it resembles small crumbs (large "crumbs" should cut up more into the flour). Make sure that ALL the flour mixture is used and resembles crumbs.3---Pour in apple sauce, 1/4 cup Kahlua, dried mixed fruit, and 1/2 tsp of apple pie spice. Mix into flour mixture. Dough will be loose and sticky.4---Flour a clean, dry surface. Sprinkle top of dough (in bowl) with about 1 Tbsp of flour. Turn dough out onto surface, using a floured rubber spatula to scrape and help separate the dough from the bowl. Sprinkle with another 1 Tbsp of flour onto "wet" side. 5---Begin preheating oven to 425.6---Flour clean, dry hands. Split dough into roughly equal halves. Using about 1 Tbsp of flour on each to prevent sticking, pack/knead each half of dough together very gently about 10 times to make the dough ball-like and any seams disappear. 7---Flatten dough to about a 7-8" round, about 1/2 inch thick. Using a greased and floured knife, slice each round into 8 pieces (cut into quarters, then halve those). Dip knife in flour after each cut.8---Grease two cookie sheets. Keep the floured knife handy in case some of the cuts fuse back together. Using a floured spatula, carefully separate pieces from the "pie" of dough, then lift and place them on greased cookie sheets about 2 inches apart. Gently shape them slightly, if desired, with floured knife or floured fingers. Re-flour spatula about every two separately, moved pieces. 9---Bake scones about 8 minutes. Bottoms should be golden brown, with the edges and tops of scones lightly browned. If desired, before baking, brush with diluted eggwhite or milk for shiny tops, or use butter or egg yolk for a golden glow (not included in nutrition information). Other options include brushing the top with water and sprinkle nuts or sugar on top halfway through baking (also not included).OR 9---Begin baking scones, setting timer for 5 minutes. Meanwhile, blend together 2 Tbsp of Kahlua, apple pie spice, and brown sugar. Also, mix together the powdered sugar and Kahlua.10---After the 5 minutes of baking, remove scones from oven and immediately spread brown sugar glaze on tops with pastry brush.11---Put scones back in oven (reversing the cookie sheets' positions), and continue baking about 3-4 minutes or until glaze looks dry and edges of scones are browned. Scone bottoms should be golden brown, and they should feel like muffins (bready, but bouncy) when pressed (while hot). 12---Remove from cookie sheets immediately and cool on rack. For extra moistness, wait until scones are still just slightly warm, then place them all together in a sealed container (this does take away much of the outer crispness though). Wait until scones are cool to apply Kahlua glaze (let glaze dry before stacking or storing scones) or keep it separate for dipping. Note: Brown sugar glaze adds per 1/2 tsp: 8.9 calories, 1.8 carbs; Kahlua glaze adds per 2 1/2 tsp: 27.6 calories, 0.2 mg sodium, 6.5 carbs. Both glazes, per 1 Tbsp total: 36.5 calories, 0.2 sodium, and 8.3 carbs.Number of Servings: 16Recipe submitted by SparkPeople user WAIT4IT.

The nutritional information for Kahlua Harvest Scones is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 131.3

• Total Fat: 3.1 g
• Cholesterol: 7.8 mg
• Sodium: 176.9 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 1.5 g
• Protein: 2.0 g