Use cookie cutters to create festive holiday
shaped scones!
Cherry Oat
Scones
- 1 1/2 cups all-purpose
flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup margarine or butter, chilled
1/2 cup dried cherries or cranberries
1/3 cup nonfat or low-fat milk
1/4 cup plain nonfat or low-fat yogurt
1 large egg, lightly beaten
Topping:
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon
- Heat oven to 400°F.
Lightly spray cookie sheet with cooking spray.
- In large bowl, combine
flour, oats, 1/4 cup sugar, baking powder, baking soda, salt,
1/4 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 3/4-inch thick.
- Sprinkle with combined
1 tablespoon sugar and 1/8 teaspoon cinnamon. Cut with 2 1/2-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.
Makes 8 to 10 scones.
Nutrition Information:
1/10 of recipe. Calories 200, Calories From Fat 50, Total Fat
6g, Saturated Fat 1g, Cholesterol 20mg, Sodium 170 mg, Total
Carbohydrates 33g, Dietary Fiber 2g, Protein 5g.
Recipe provided courtesy of The Quaker Oats Company.
