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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 18 |
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Whether served for breakfast, brunch or afternoon tea, nothing beats the aroma or taste of these rich scones, promises Ruth Lee of Troy, Ontario. Featuring dried cranberries and raisins, they're a slice of heaven, particularly when topped with a little jam. Ingredients:
1-3/4 cups quick-cooking oats |
1-1/2 cups king arthur unbleached all-purpose flour |
1/3 cup sugar |
3 teaspoons baking powder |
3/4 teaspoon salt |
1/2 cup fat-free milk |
1/3 cup canola oil |
1/4 cup butter, melted |
1 egg |
1 egg yolk |
1/2 cup raisins |
1/2 cup dried cranberries |
topping: |
1 egg white |
1 teaspoon water |
1 teaspoon sugar |
Directions:
1. In a large bowl, combine the oats, flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil, butter, egg and yolk; stir into oat mixture just until blended. Stir in raisins and cranberries (dough will be sticky).
2. Turn dough onto a well-floured surface; divide in half. With lightly floured hands, pat each portion of dough into a 6-3/4-in. circle, 1/2 in. thick. Cut each into nine wedges; place 2 in. apart on baking sheets coated with cooking spray.
3. In a small bowl, beat egg white and water; brush over tops of scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Serve warm. Yield: 1-1/2 dozen.
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