Cherry Scones with Cinnamon Sugar Topping 1 1/2 cups all-purpose flour 1 cup oats (quick or old fashioned), uncooked 1/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt (optional) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup margarine or butter, chilled 1/2 cup dried cherries* 1/3 cup nonfat milk 1/4 cup plain nonfat yogurt 1 egg, lightly beaten FOR THE TOPPING: 1 tablespoon sugar 1/8 teaspoon ground cinnamon
Heat oven to 400 degrees. Lightly grease cookie sheet with nonstick cooking spray. In large bowl combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon and nutmeg; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried cherries. Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4 -inch thick. Sprinkle with combined 1 tablespoon sugar and 1/8 teaspoon cinnamon. Cut with 2 1/2 -inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife; place on cookie sheet. Bake in a 400-degree oven for 10 to 14 minutes or until light golden brown. Serve warm. *Or use other dried fruit, such as cranberries, raisins or currants. Makes 10 scones Source: San Diego Union-Tribune _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
