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|Recipe courtesy North Dakota Wheat Commission|
|1½ cups flour
1 cup old-fashioned oats
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
½ teaspoon salt
¼ cup butter, melted
¾ cup low-fat vanilla yogurt
½ 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.
|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.|