| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 | c | Oats; uncooked, quick or old-fashioned |
| 1/4 | c | Sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt; (optional) |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1/4 | c | Margarine or butter; chilled |
| 1/2 | c | Dried cherries; * see note |
| 1/3 | c | Nonfat milk |
| 1/4 | c | Plain nonfat yogurt |
| 1 | Egg; lightly beaten | |
| 1 | tb | Sugar |
| 1/8 | ts | Ground cinnamon |
INSTRUCTIONS
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, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 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 3/4 -inch thick. Sprinkle with combined 1 tablespoon sugar and 1/8 teaspoon cinnamon. Cut with 2 1/2 -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@prodigy.com MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 4, 1998
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