1 C flour
1/2 C oatmeal
1/2 C corn meal
3 T sugar, divided
1 tsp baking powder
1/2 tsp baking soda
Dash salt
2 T margarine or butter
1/3 C raisins, dried cranberries or dried cherries
1 egg
2/3 C yogurt or buttermilk
In a large bowl, combine flour, oatmeal, corn meal, 2 tablespoons of the sugar, baking powder, baking soda and salt. With a pastry blender or fork, cut in margarine or butter until mixture resembles coarse meal. Add raisins, dried cranberries or dried cherries. In a small bowl, whisk egg and yogurt or buttermilk together. Add to flour mixture and stir just until dry mixture is moistened. Drop by 1/4-cup amounts onto a greased cookie sheet. Sprinkle with remaining tablespoon of sugar. Bake at 350° for 18 to 20 minutes, or until lightly golden at the edges. Serve warm or reheat just before serving. Serve with raspberry jam or jams or jellies of your choice.
Yield: 10 scones
Hint: If you use an egg substitute and nonfat yogurt, these scones will be very low in fat.
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