| 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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