Cranberry
Ginger Oat Scones
- 1 1/3 cups all-purpose
flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter or margarine, chilled, cut
into pieces
3/4 cup sweetened dried cranberries
1/3 cup plain nonfat yogurt
1 large egg
1 tablespoon granulated sugar
- Heat oven to 400°F.
- In large bowl, combine
flour, oats, 1/4 cup sugar, baking powder, ginger, baking soda
and salt; mix well. Work butter into dry ingredients with fork
or fingertips until mixture resembles small peas. Stir in cranberries.
- In small bowl, combine
yogurt and egg; blend well. Add to dry ingredients all at once;
stir with fork until soft dough forms.
- Turn dough out onto floured
surface; knead gently 8 to 10 times. Transfer to ungreased cookie
sheet. Pat into 8-inch diameter circle; sprinkle with remaining
1 tablespoon sugar. Cut into 8 wedges; separate wedges slightly.
- Bake 12 to 14 minutes
or until light golden brown. Separate wedges; transfer to cooling
rack. Serve warm.
Makes 8 scones.
Cook’s Tip: For biscuits
and scones that are light, tender and flaky, cut chilled
butter or margarine into dry ingredients until particles are
the size of coarse crumbs. After adding liquids, handle dough
as gently and as little as possible.
Nutrition Information:
1 scone. Calories 300, Calories From Fat 120, Total Fat 13g,
Saturated Fat 8g, Cholesterol 60mg, Sodium 430mg, Total Carbohydrates
40g, Dietary Fiber 2g, Protein 5g.
Recipe provided courtesy of The Quaker Oats Company.
