| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
1995 |
12 |
servings |
INGREDIENTS
| 1/2 |
c |
Quick-cooking oats |
| 1 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Firmly packed brown sugar |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Chilled stick margarine; cut into small |
|
|
; pieces |
| 1 |
c |
Blueberries |
| 1 |
c |
Plain nonfat yogurt |
|
|
Vegetable cooking spray |
| 1/3 |
c |
Quick-cooking oats |
| 1/4 |
c |
Firmly packed brown sugar |
| 1 |
tb |
All-purpose flour |
| 1 |
tb |
Margarine; melted |
INSTRUCTIONS
Place 1/2 cup oats in a food processor, and process until finely ground.
Combine ground oats, 1-1/2 cups flour, 1/4 cup brown sugar, baking powder,
baking soda, and salt in a large bowl; cut in 1/4 cup chilled margarine
with a pastry blender or 2 knives until mixture resembles coarse meal. Add
blueberries; toss gently. Add yogurt, stirring just until the dry
ingredients are moistened (dough will be sticky).
Turn dough out onto a baking sheet coated with cooking spray. Pat dough
into an 8-inch circle. Set aside.
Combine 1/3 cup oats, 1/4 cup brown sugar, 1 tablespoon flour, and melted
margarine, and stir until well-blended. Gently pat oat mixture into surface
of dough. Cut dough into 12 wedges (do not separate wedges). Bake at 450
degrees for 25 minutes or until lightly browned.
Serve warm. Yield 1 dozen (serving size: 1 scone).
Note: Frozen blueberries can be substituted for fresh; thaw berries, and
pat dry with paper towels.
Nutritional Information: CALORIES 172 (29% from fat); PROTEIN 3.6g; FAT
5.5g (sat 1g, mono 2.2g, poly 1.7g); CARB 27.3g; FIBER 1.5g; CHOL 0mg; IRON
1.2mg; SODIUM 158mg; CALC 68mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: June PAGE: 125
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