Light Cranberry Oat Scones

Charlotte J's Note:

These sound really good.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 ½ cups flour
• 1 cup quick-cooking oat
• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ½ teaspoons orange peel
• ¼ cup butter or ¼ cup margarine
• ½ cup skim milk
• ¼ cup nonfat plain yogurt
• ¼ cup real egg substitute
• ¾ cup craisins dried sweetened cranberries , Ocean Spray

TOPPING

• 2 tablespoons brown sugar (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Combine first six ingredients in a medium mixing bowl.
3. Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
4. Combine milk, yogurt, and egg substitute in a small mixing bowl.
5. Add to dry ingredients, mixing thoroughly.
6. Stir in sweetened dried cranberries.
7. Spread batter into a 9-inch circle on an ungreased cookie sheet.
8. Sprinkle top of scones with brown sugar.
9. Cut into 8 wedges.
10. Bake 30 to 35 minutes or until golden brown.
11. Remove scones from oven and re-cut edges.

Reviews

[mliss29]

These are good, but I must confess I didn't go as light as the recipe calls for. I used 2% milk, lowfat yogurt, and a real egg. Easy to make and tasty! Reviewed for ZWT4.

[Susiecat too]

Yummy! Right off the bat, let me say that I substituted fresh blueberries for the dried cranberries, since the season just started and I can't get enough blueberries! This is a lovely scone recipe, not too sweet at all. The batter comes out rather wet, but baked up beautifully. I used turbinado sugar to coat the tops rather than brown sugar. Made this for the Canadian portion of ZWT4. Thanks, Charlotte!