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