Cranberry Scones

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From the cookbook, High-Flavor Low-Fat Vegetarian Cooking:

 

 

* Exported from MasterCook *

 

Cranberry Scones

 

Recipe By :High-Flavor Low-Fat Vegetarian Cooking, Steven Raichlen

Serving Size : 9 Preparation Time :0:00

Categories : High-Flavor Low-Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups quick cooking oatmeal

1 1/8 cups all-purpose unbleached white flour -- (plus flour for

rolling the dough)

1/4 cup sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons butter

1/3 cup nonfat yogurt

1 egg -- beaten

1 tablespoon canola oil

1/3 cup cranberries

OR dried cherries

1/4 cup raisins

 

Preheat the oven to 400 °F.

 

Grind the oats to a fine powder in a food processor fitted with a metal chopping

blade. Grind in the flour, 3 tablespoons of the sugar, and the baking powder,

baking soda, and salt. Cut in the butter.

 

In a separate mixing bowl, combine the yogurt, egg, oil, cranberries, and

raisins. Add the oat mixture to the wet ingredients and stir just to mix.

(Overstirring will make the scones tough.) The dough should be the consistency

of biscuit dough. Add flour as necessary.

 

Turn the dough onto a lightly floured work surface and roll it into a rectangle

12 inches long, 6 inches wide, and about 1 1/2 inches thick. Cut the dough into

nine 4x2 " rectangles and transfer to a nonstick baking sheet. (Alternatively,

you can make round scones.) Sprinkle the scones with the remaining 1 tablespoon

of sugar.

 

Bake the scones for 12 to 15 minutes or until firm and lightly browned on top.

Transfer the scones to a cake rack to cool.

 

 

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Per serving: 182 Calories (kcal); 5g Total Fat; (26% calories from fat); 5g

Protein; 29g Carbohydrate; 28mg Cholesterol; 277mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 27099 14 0 0 0 0 0 0 0 0 0 0 0