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Cranberry Ginger Oat Scones

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 11 Nov 2009 23:39:15 -0800
v109.n041.3
* Exported from MasterCook *

                         Cranberry Ginger Oat Scones

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Breads/Muffins/Rolls            Fruits
                  Grains

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/3           cups  all-purpose flour
    1                cup  Quaker(r) Oats -- (quick or old fashioned, uncooked)
       1/4           cup  granulated sugar
    2          teaspoons  baking powder
    1           teaspoon  ground ginger
       1/2      teaspoon  baking soda
       1/2      teaspoon  salt
    8        tablespoons  margarine -- or butter, (1 stick), chilled, 
cut into pieces
       3/4           cup  sweetened dried cranberries
       1/3           cup  plain nonfat yogurt
    1                     egg
    1         tablespoon  granulated sugar

Heat oven to 400F.

In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, 
ginger, baking soda and salt; mix well. Work butter into dry 
ingredients with fork or fingertips until mixture resembles small 
peas. Stir in cranberries. In small bowl, combine yogurt and egg; 
blend well. Add to dry ingredients all at once; stir with fork until 
soft dough forms.

Turn dough out onto floured surface; knead gently 8 to 10 times. 
Transfer to ungreased cookie sheet. Pat into 8" diameter circle; 
sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges; 
separate wedges slightly. Bake 12 to 14 minutes or until light golden 
brown. Separate wedges; transfer to cooling rack. Serve warm.


Source:
    "www.quakeroats.com"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 300 Calories; 14g Fat (40.4% 
calories from fat); 7g Protein; 38g Carbohydrate; 3g Dietary Fiber; 
27mg Cholesterol; 484mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Serving Size: 1 scone
Calories: 300
Calories from Fat: 120
Total Fat: 13
Saturated Fat: 8
Cholesterol: 60
Sodium: 430
Total Carbohydrate: 40
Dietary Fiber: 2
Protein: 5

Cook's Notes

For biscuits and scones that are light, tender and flaky, cut chilled 
butter or margarine into dry ingredients until particles are the size 
of coarse crumbs. After adding liquids, handle dough as gently and as 
little as possible.