Müslix* Almond Raisin Scones with Honey Pear Butter

Müslix* Almond Raisin Scones with Honey Pear Butter

Mix Müslix Almond Raisin cereal with flour, butter, and milk for tender scones. Shape, cut into eight pieces, and bake until golden. Simmer pears, honey, lemon, sugar, and cinnamon for 30 to 40 minutes to make Honey Pear Butter. Serve scones warm with the butter. Each serving provides 330 calories, 11 g fat, and 4 g fiber.

  • Step-by-step guide for making Müslix Almond Raisin Scones with Honey Pear Butter.
  • Prep time is 10 minutes; total time is 30 minutes for eight servings.
  • Honey Pear Butter can be stored in an airtight container for 3 to 5 days.
  • Nutrition per serving: 330 calories, 11 g fat, and 4 g fiber.
  • The recipe highlights the use of Kellogg's Müslix Almond Raisin cereal as a core ingredient.

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PREP TIME (MIN)

10

TOTAL TIME (MIN)

30

SERVINGS

8

Ingredients

  • 1 cup (250 mL)Müslix* Almond Raisin cereal
  • 2 cups (500 mL)all-purpose flour
  • 2 tbsp (30 mL)granulated sugar
  • 1 tbsp (15 mL)baking powder
  • 1/2 tsp (2 mL)salt
  • 1/3 cup (75 mL)cold unsalted butter, cubed
  • 1/2 cup (125 mL)milk
  • 1/4 cup (60 mL)10% half and half cream (approx.)
  • 1egg
  • 1 tsp (5 mL)vanilla
  • Honey Pear Butter:
  • 3ripe pears (such as Bartlett), peeled, cored and chopped
  • 2 tbsp (30 mL)honey
  • 1 tbsp (15 mL)lemon juice
  • 1 tsp (5 mL)brown sugar
  • 1/2 tsp (2 mL)cinnamon

Directions

Honey Pear Butter: 1. In saucepan set over medium-high heat, bring pears, honey, lemon juice, sugar and cinnamon to simmer. Reduce heat to medium-low; simmer, stirring occasionally, for 30 to 40 minutes or until reduced and thickened. Mash until smooth or purée in food processor. Let cool completely. (Make-ahead: Store in airtight container in fridge for 3 to 5 days.) 2. Meanwhile, preheat oven to 400°F (200°C). Set aside 1/4 cup (60 mL) of the cereal. Stir together flour, remaining cereal, sugar, baking powder and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. 3. Whisk together milk, cream, egg and vanilla. Pour into flour mixture; stir with fork to make a ragged dough. Transfer dough to lightly floured surface; press into 7-inch (18 cm) round. Cut into 8 triangles; place triangles, about 2 inches (5 cm) apart, on parchment paper–lined baking sheet. 4. Brush tops with additional cream; sprinkle with reserved cereal. Bake for 18 to 20 minutes or until golden. Serve warm scones with Honey Pear Butter. Nutrition Facts: Per 1 scone with pear butter Calories 330 Fat 11 g Cholesterol 50 mg Sodium 320 mg Carbohydrate 51 g Fibre 4 g Sugars 18 g Protein 6 g In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.