SCOTTISH OAT SCONES|
1 1/2 c. all-purpose flour
1 1/4 c. quick oats, uncooked
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt (optional)
1/2 c. vegetable oil, melted
1/3 c. skim milk
1/4 c. egg substitute or 1
1/2 c. raisins or currants
1 Tbsp. sugar
1/8 tsp. cinnamon
Heat oven to 375 degrees. Combine dry ingredients. Add marga-
rine, milk and egg substitute, mixing just until dry ingredi-
ents are moistened. Stir in raisins. Shape dough to form
ball; gently knead 5 times. On waxed paper covered surface, pat
out dough to form 8 inch square. With sharp knife, cut into
quarters. Cut each quarter in half diagonally to form 8
triangles. Cut each triangle in half diagonally to form 8
triangles. Cut each triangle in half again forming 16 smaller
triangles. Combine sugar and cinnamon; sprinkle over biscuits.
Transfer biscuits to ungreased cookie sheet. Bake 12 to 15
minutes or until light golden brown. Serve warm. Makes 16
scones with 150 calories each.
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