Cherry scones/san diego union

Yield: 1 Servings

Measure Ingredient
1½ cup All-purpose flour
1 cup Oats; uncooked, quick or old-fashioned
¼ cup Sugar
1½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt; (optional)
¼ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ cup Margarine or butter; chilled
½ cup Dried cherries; * see note
⅓ cup Nonfat milk
¼ cup Plain nonfat yogurt
1 \N Egg; lightly beaten
1 tablespoon Sugar
⅛ teaspoon Ground cinnamon

TOPPING

Recipe by: San Diego Union-Tribune * (or other dried fruit, such as cranberries, raisins or currants).

Heat oven to 400 degrees. Lightly grease cookie sheet with nonstick cooking spray. In large bowl combine flour, oats, ¼ cup sugar, baking powder, baking soda, salt, ¼ teaspoon cinnamon and nutmeg; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried cherries. Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about ¾ -inch thick. Sprinkle with combined 1 tablespoon sugar and ⅛ teaspoon cinnamon. Cut with 2½ -inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife; place on cookie sheet. Bake in a 400-degree oven for 10 to 14 minutes or until light golden brown. Serve warm. 10 scones. Per scone: 200 calories, 6 g fat, 170 mg sodium, 20 mg cholesterol. jmerrill@...

MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 4, 1998

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