Contributed by Catsrecipes Y-Group
- Servings: 8 to 10 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
- Heat oven to 400 °F.
- Lightly spray cookie sheet with cooking spray.
- In large bowl, combine flour, oats, ¼ cup sugar, baking powder, baking soda, salt, ¼ teaspoon cinnamon and nutmeg; mix well.
- Cut in margarine with pastry blender or 2 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 dough out onto lightly floured surface; knead gently 8 to 10 times.
- Roll or pat dough into 8-inch circle about ¾ inch thick.
- Sprinkle with combined 1 tablespoon sugar and ⅛ teaspoon cinnamon.
- Cut with 2½-inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife.
- Place about 2 inches apart on cookie sheet.
- Bake 10 to 14 minutes or until light golden brown.
- Serve warm.
- Tightly wrap leftover scones, label and freeze.
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