This post is sponsored by Fiber One™️ cereal
If you’ve never seen me share a bowl of Fiber One cereal in my breakfast Stories on Instagram, you’ve missed a lot.
Hi! I’m Regan. And I love fiber. Like REALLY love fiber.
It’s true many, many days you’ll find me pouring a big bowl and topping it with fruit. But some days, you gotta do more with your fiber, ya know?
Some days, you gotta do scones made with Fiber One™️ cereal. (And of course, by some days I mean TODAY.)
I recently teamed up with Fiber One™️ to create 3 easy, tasty new recipes all aimed at flaunting how yummy fiber can be. What is there to flaunt, you ask?
Well for starters, Fiber One™️ Original cereal contains 65% of the Daily Value for fiber with 18g fiber per 2/3 cup serving. It’s also 90 calories per serving and contains no added sugar… hence the reason I’ve been eating it FOR YEARS.
Want to give Fiber One™️ a try, but not feeling like it’s a breakfast cereal bowl kind of day? I guarantee you’ll love these scones. Enjoy!Print
Fig-Pecan Fiber One™️ Scones
So tender and slightly sweet, the rich combo of figs and pecans is delicious in these fiber-boosted scones made with Fiber OneTM Original cereal. When topped with the orange spiced glazed they make the perfect sweet treat.
- 2/3 cup Fiber OneTM Original cereal
- 1/3 cup halved dried mission figs
- 2/3 cup orange juice
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cut into small pieces
- 1/3 cup pecan pieces
- 1 cup heavy cream
- 10 tablespoons powdered sugar
- 2 tablespoons orange juice
- Combine cereal, halved dried figs and orange juice in a large bowl; microwave on HIGH 1 minute. Let stand 10-15 minutes or until all juice is absorbed.
- Whisk together flour, brown sugar, baking powder, salt, and cinnamon. Using your fingers, a pastry cutter or a fork, cut butter pieces into flour mixture until it resembles coarse meal; stir in pecans. Add heavy cream and cereal mixture; combine to form dough.
- Gently pat dough out onto a well-floured surface, forming an 8-inch round. Refrigerate dough for 30 minutes.
- 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.
- Bake for 25 minutes or until browned and cooked through. Remove from oven and gently transfer to a wire rack to cool. If desired, combine powdered sugar and orange juice; spoon over scones.
Want more recipes? Subscribe to This Unmillennial Life via email to get new recipes notifications delivered straight to your inbox.
© This Unmillennial Life ® by Regan Jones.
All images & content on this site are copyright protected. Please do not use my images or content without my permission.