* Exported from MasterCook *
Cranberry Ginger Oat Scones
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruits Grains
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups all-purpose flour
1 cup Quaker(r) 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 margarine -- or butter, (1 stick), chilled,
cut into pieces
3/4 cup sweetened dried cranberries
1/3 cup plain nonfat yogurt
1 egg
1 tablespoon granulated sugar
Heat oven to 400F.
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" 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.
Source:
"www.quakeroats.com"
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Per Serving (excluding unknown items): 300 Calories; 14g Fat (40.4%
calories from fat); 7g Protein; 38g Carbohydrate; 3g Dietary Fiber;
27mg Cholesterol; 484mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Serving Size: 1 scone
Calories: 300
Calories from Fat: 120
Total Fat: 13
Saturated Fat: 8
Cholesterol: 60
Sodium: 430
Total Carbohydrate: 40
Dietary Fiber: 2
Protein: 5
Cook's Notes
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.