| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Scones, Brandname, Reduced fat | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | c | Uncooked rolled oats |
| 1/3 | c | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Ground cinnamon |
| 3/4 | c | Unsweetened Apple Sauce; divided |
| 2 | tb | Margarine |
| 1/2 | c | Coarsely chopped cranberries |
| 1/2 | c | Peeled; chopped apple |
| 1/4 | c | Skim milk |
| 1/4 | c | Honey; plus |
| 2 | tb | Honey; divided |
INSTRUCTIONS
Preheat oven to 425F. Spray baking sheet with nonstick cooking spray. In large bowl, combine flour, oats, sugar, baking powder, salt, baking soda, and cinnamon. Add 1/2 cup of apple sauce and margarine; cut in with pastry blender or fork until mixture resembles coarse crumbs. Stir in cranberries and apple. In small bowl, combine milk and 1/4 cup honey. Add milk mixture to flour mixture; stir together until dough forms a ball. Turn out dough onto well-floured surface; knead 10 to 12 times. Pat dough into 8 inch circle. Place on prepared baking sheet. Use tip of knife to score dough into 12 wedges. In another small bowl, combine remaining 1/4 cup apple sauce and 2 tablespoons honey. Brush mixture over top of dough. Bake 12 to 15 minutes or until lightly browned. Immediately remove from baking sheet; cool on wire rack 10 minutes. Serve warm or cool completely. Cut into 12 wedges. Notes: Pantry: Mott's Natural Apple Sauce. (PER SERVING: 170 calories, 2.5 grams of fat, 200 mg of Sodium, 0 mg of Cholesterol, % of Calories From Fat 13.) >Hanneman/Buster 1998-Apr Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18, 1998
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