Cherry Oat Scones

Description
Contributed by Catsrecipes Y-Group
 * Servings: 8 to 10 scones

scones

 * 1½ cups all-purpose flour
 * 1 cup Quaker® oats (quick or old fashioned, uncooked)
 * ¼ cup sugar
 * 1½ teaspoons baking powder
 * ½ teaspoon baking soda
 * ¼ teaspoon salt (optional)
 * ¼ teaspoon ground cinnamon
 * ¼ teaspoon ground nutmeg
 * ¼ cup (½ stick) margarine or butter, chilled
 * ½ cup dried cherries or cranberries
 * ⅓ cup non-fat or low-fat milk
 * ¼ cup plain non-fat or low-fat yogurt
 * 1 egg, lightly beaten

Topping

 * 1 tablespoon sugar
 * ⅛ teaspoon ground cinnamon

Directions

 * 1) Heat oven to 400 °F.
 * 2) Lightly spray cookie sheet with cooking spray.
 * 3) In large bowl, combine flour, oats, ¼ cup sugar, baking powder, baking soda, salt, ¼ teaspoon cinnamon and nutmeg; mix well.
 * 4) Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
 * 5) Stir in dried cherries.
 * 6) Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened.
 * 7) Turn dough out onto lightly floured surface; knead gently 8 to 10 times.
 * 8) Roll or pat dough into 8-inch circle about ¾ inch thick.
 * 9) Sprinkle with combined 1 tablespoon sugar and ⅛ teaspoon cinnamon.
 * 10) Cut with 2½-inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife.
 * 11) Place about 2 inches apart on cookie sheet.
 * 12) Bake 10 to 14 minutes or until light golden brown.
 * 13) Serve warm.
 * 14) Tightly wrap leftover scones, label and freeze.