"Whether served for breakfast, brunch or afternoon tea, nothing beats the aroma or taste of these rich scones," promises Ruth Lee of Troy, Ontario. "Featuring dried cranberries and raisins, they're a slice of heaven, particularly when topped with a little jam."
- 1-3/4 cups quick-cooking oats
- 1-1/2 cups all-purpose flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup fat-free milk
- 1/3 cup canola oil
- 1/4 cup butter, melted
- 1 egg
- 1 egg yolk
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1 egg white
- 1 teaspoon water
- 1 teaspoon sugar
- In a large bowl, combine the oats, flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil, butter, egg and yolk; stir into oat mixture just until blended. Stir in raisins and cranberries (dough will be sticky).
- Turn dough onto a well-floured surface; divide in half. With lightly floured hands, pat each portion of dough into a 6-3/4-in. circle, 1/2 in. thick. Cut each into nine wedges; place 2 in. apart on baking sheets coated with cooking spray.
- In a small bowl, beat egg white and water; brush over tops of scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Serve warm. Yield: 1-1/2 dozen.
Originally published as Scottish Oat Scones in Light & Tasty February/March 2006, p8
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