Cherry Oat Scones

Cherry Oat Scones

scones

 * 1-1/2	cups all-purpose flour
 * 1	cup Quaker� Oats (quick or old fashioned, uncooked)
 * 1/4	cup sugar
 * 1-1/2	teaspoons baking powder
 * 1/2	teaspoon baking soda
 * 1/4	teaspoon salt (optional)
 * 1/4	teaspoon ground cinnamon
 * 1/4	teaspoon ground nutmeg
 * 1/4	cup (1/2 stick) margarine or butter, chilled
 * 1/2	cup dried cherries or cranberries
 * 1/3	cup nonfat or low-fat milk
 * 1/4	cup plain nonfat or low-fat yogurt
 * 1	egg, lightly beaten

topping

 * 1	tablespoon sugar
 * 1/8	teaspoon ground cinnamon

Directions

 * 1) Heat oven to 400�F. Lightly spray cookie sheet with cooking spray.
 * 2) In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon and nutmeg; mix well.
 * 3) Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
 * 4) Stir in dried cherries.
 * 5) Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened.
 * 6) Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4 inch thick.
 * 7) Sprinkle with combined 1 tablespoon sugar and 1/8 teaspoon cinnamon.
 * 8) Cut with 2-1/2-inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife. Place about 2 inches apart on cookie sheet.
 * 9) Bake 10 to 14 minutes or until light golden brown. Serve warm.
 * 10) Tightly wrap leftover scones, label and freeze.

Servings: 8 TO 10 SCONES

Contributed by:

 * Catsrecipes Y-Group