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Oatmeal Scones
Recipe Courtesy North Dakota Wheat Commission

1 cups flour
1 cup old-fashioned oats
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
teaspoon salt
cup butter, melted
cup low-fat vanilla yogurt
1 egg
cup dried blueberries, cherries or cranberries

In medium bowl, combine flour, oats, sugar, baking powder, cream of tartar and salt.
In small bowl, mix together melted butter, yogurt and egg; add berries or
cherries and blend. Pour into dry ingredients and stir until just moistened. Dough
will be sticky.
Turn out onto cookie sheet coated with cooking spray. Lightly spray fingers
or cover dough with a square of plastic wrap. Pat dough into a 10-inch
circle. Remove plastic, if used. Cut into 16 wedges using a sharp knife. Bake
10 to 12 minutes in a preheated 450 oven. Cool slightly, cut wedges apart
if needed and transfer to cooling rack. Serve with butter and/or jelly.

Nutritional Information

One scone provides about: 127 calories, 3 g protein, 20 g carbohydrates, 1 g
fiber, 4 g fat (2 g saturated, 0 trans fat), 22 mg cholesterol, 24
mcg folate, 1 mg iron, 206 mg sodium. Exchanges: 1 bread/starch, 1 fat.