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Oatmeal Apple Cranberry Scones

 

Recipe By :Publications International, Ltd

Serving Size : 12 Preparation Time :0:00

Categories : Breads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

2 cups all-purpose flour

1 cup uncooked rolled oats

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

3/4 cup MOTT’S~ Natural Apple Sauce -- divided

2 tablespoons margarine

1/2 cup coarsely chopped cranberries

1/2 cup peeled chopped apple

1/4 cup skim milk

1/4 cup honey -- and

2 tablespoons honey -- divided use

 

1. Preheat oven to 425F. Spray baking sheet with nonstick cooking spray.

 

2. In large bowl, combine flour, oats, sugar, baking powder, salt, baking soda

and cinnamon. Add 1/2 cup apple sauce and margarine; cut in with pastry blender

or fork until mixture resembles coarse crumbs. Stir in cranberries and apple.

 

3. In small bowl, combine milk and 1/4 cup honey. Add milk mixture to flour

mixture; stir together until dough forms a ball.

 

4. Turn out dough onto well-floured surface; knead 10 to 12 times. Pat dough

into 8-inch circle. Place on prepared baking sheet. Use tip of knife to score

dough into 12 wedges.

 

5. In another small bowl, combine remaining 1/4 cup apple sauce and 2

tablespoons honey. Brush mixture over top of dough.

 

6. Bake 12 to 15 minutes or until lightly browned. Immediately remove from

baking sheet; cool on wire rack 10 minutes. Cut into 12 wedges. Serve warm or

cool completely.

 

REVIEW - Easy. Good taste for lowfat scone. TIPs * Ahead of time -- warm the

milk; add the honey and set aside to cool to room temperature. * Make sure the

oven hot! That means preheating so that it stops cycling. Our scones were good

but there was a " nag " of raw flour. I preheated about 10 minutes and baked for

20; I suspect the oven wasn't maintaining 425F. Another suggestion: dry pan

toast the oats first!

 

Source:

" All Time Family Favorite Country Baking, Breads, Muffins and More "

S(Archive):

" MCCB by Sherilyn Sue 2003-12 "

Copyright:

" 1995 by Publications International, Ltd "

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

 

Per Serving (excluding unknown items): 209 Calories; 3g Fat (12.8% calories from

fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 249mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk;

1/2 Fat; 1 Other Carbohydrates.

 

NOTES : Page 82

 

 

Nutr. Assoc. : 0 974 0 0 0 0 0 32 0 926507 26658 0 0 0

 

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