Fruit and Oat Scones

Fruit and Oat Scones


1-1/2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
3 tablespoons granulated sugar or fructose or heat-stable sugar substitute equal to 3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
5 tablespoons margarine, chilled and cut into pieces
1/3 cup finely chopped dried mixed fruit, dried cranberries or raisins
2/3 cup low-fat buttermilk
1/4 cup egg substitute or 2 egg whites, lightly beaten

Quaker® Oats products can be substituted with any other oats cereal products. Sweet One® products can be substituted with any other heat-stable sweetener products. Nutrition contents might be different from those listed below. Listing of any brand name products in this recipe does not represent an endorsement by Lifeclinic.

Heat oven to 400?F. Lightly spray cookie sheet with cooking spray.
In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda, cinnamon and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried fruit. Add combined buttermilk and egg substitute to flour mixture all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)

Drop dough by 1/4 cup portions 2 inches apart onto cookie sheet. Bake 12 to 15 minutes or until very light golden brown. Serve warm.

Yield: 10 SCONES

Nutrition Information:
1 scone (made with granulated sugar, fructose or Sweet One® and without salt) amount per serving

Calories From Fat 60
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 200 mg
Dietary Fiber 2 g
Protein 5 g
amount with sugar or fructose

Total Calories 190
with Sweet One® 180

Total Carbohydrates 28 g
with Sweet One® 25 g

Total Sugars 8 g
with Sweet One® 5 g

Exchanges 1-1/2 starch, 1 fat, 1/2 fruit
1 starch, 1 fat, 1/2 fruit

B-man :wink: