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high fiber scones

High Fiber Scones

  • Author: Regan Jones, RD
  • Yield: 8 scones


  • 2/3 cup Fiber One Original cereal
  • 1/3 cup halved dried Mission figs
  • 2/3 cup orange juice
  • 2 cups all-purpose flour or whole wheat pastry flour
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons of butter, chilled and cut into small pieces
  • 1/3 cup pecan pieces
  • 1 cup heavy whipping cream

Glaze (optional):

  • 10 tablespoons powdered sugar
  • 2 tablespoons orange juice


  1. Combine cereal, halved dried figs, and orange juice in a small bowl; microwave on HIGH 1 minute. Let stand until all juice is absorbed, 10 to 15 minutes.
  2. Whisk together flour, brown sugar, baking powder, salt, and cinnamon in a large bowl. Using your fingers, a pastry blender, or a fork, cut butter pieces into dry ingredients until it resembles coarse meal; stir in pecans. Add heavy cream and cereal mixture; stir to form dough.
  3. Gently pat dough out onto a well-floured flat surface or floured board, forming an 8-inch round. Refrigerate dough for 30 minutes.
  4. Preheat oven to 375 degrees. Transfer dough to a Silpat lined or greased baking sheet. Using a large knife, cut dough into 8 triangles and separate slightly.
  5. Bake in preheated oven until golden brown and cooked through, about 25 minutes. Remove from oven and gently transfer to a wire rack to cool slightly, about 5 minutes. If desired, whisk together powdered sugar and orange juice; spoon over warm scones. May be stored at room temperature in an airtight container up to 3 days.
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American