Total: 25 minutes
- cooking spray
- ¼ cup dried cranberries, raisins, or currants
- 2 tablespoons brandy or orange juice
- 1 cup rolled oats (or quick oats)
- 1 ½ cups all-purpose flour
- ¼ cup egg substitute
- 1 tablespoon sugar
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 3 tablespoons reduced-fat margarine, melted
- 2 ½ teaspoons baking powder
- ¾ cups skim milk
- Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.
- Place the cranberries, raisins, or currants in a small bowl with the brandy or orange juice. Allow to macerate for 15 minutes (macerate means "to soften by soaking"). Drain and set aside, discarding any excess brandy or orange juice.
- In a large bowl, combine remaining ingredients, mixing lightly until just moistened (don't overmix it).
- Flour your hands and form dough into two 8-inch circles about 1/2-inch thick.
- Place on prepared cookie sheet about 4 inches apart. Dip a sharp knife into flour and cut each round into 8 pie-shaped wedges. Separate the scones about 1/2 inch from each other.
- Bake for 12 to 15 minutes, until nicely browned. Cool on a rack.
- Store in airtight plastic wrap until ready to serve. (These may be made ahead and frozen.)
|Per 1-scone serving:||91 calories (19% calories from fat), 3 g protein, 2 g total fat (0.4 g saturated), 15 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 103 mg sodium|
|Exchanges:||1 carbohydrate (1 bread/starch)|