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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 heat-stable sugar substitute equal to 3 tablespoons granulated 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 large egg whites, lightly beaten

1. Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda, cinnamon and salt; mix well.
3. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried fruit.
4. Add combined buttermilk and egg substitute to flour mixture all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)
5. Drop dough by 1/4 cup portions 2-inches apart onto cookie sheet.
6. Bake 12 to 15 minutes or until very light golden brown. Serve warm.

Makes 10 scones.

Recipe provided courtesy of The Quaker Oats Company.