Recipe - Cherry Sconessan Diego Union

1 One half cup Allpurpose flour
1 cup Oats; uncooked, quick or
oldfashioned
One fourth cup Sugar
1 One half teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt; (optional)
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth cup Margarine or butter; chilled
One half cup Dried cherries; * see note
1/3 cup Nonfat milk
One fourth cup Plain nonfat yogurt
1 Egg; lightly beaten

TOPPING
1 tablespoon Sugar
1/8 teaspoon Ground cinnamon

Recipe by: San Diego UnionTribune * (or other dried fruit, such as
cranberries, raisins or currants).

Heat oven to 400 degrees. Lightly grease cookie sheet with nonstick cooking
spray. In large bowl combine flour, oats, One fourth cup sugar, baking powder,
baking soda, salt, One fourth 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 8inch circle about Three fourths inch thick. Sprinkle with combined 1
tablespoon sugar and 1/8 teaspoon cinnamon. Cut with 2 One half inch
heartshaped biscuit cutter, or cut into 10 wedges with sharp knife; place
on cookie sheet. Bake in a 400degree oven for 10 to 14 minutes or until
light golden brown. Serve warm. 10 scones. Per scone: 200 calories, 6 g
fat, 170 mg sodium, 20 mg cholesterol. jmerrill@prodigy.com

MC formatted/busted by Martha Hicks 4/98

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 4, 1998