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1
1
⁄2
cups all-purpose
flour
3
⁄4 cup rolled oats
3 teaspoons
baking powder
1
⁄2 teaspoon cinnamon
1
⁄4 teaspoon salt
1 tablespoon plus
1 teaspoon sugar,
divided
1
⁄3 cup raisins
1
⁄3 cup cold margarine
or butter, cut in
1
⁄2-inch pieces
1
⁄4 cup fat-free egg
substitute or 1 egg
1
⁄2
cup half and half
Grease cookie sheet.
Position multipurpose blade in work bowl. Add
flour, oats, baking powder, cinnamon, salt, and
1 tablespoon sugar. Process until thoroughly mixed,
about 10 seconds. Add raisins. Process to coarsely
chop, about 5 seconds. Add margarine. Pulse
5 times, about 2 seconds each time, until mixture
is crumbly.
In small bowl, combine egg substitute and half and
half. With processor running, add through feed
tube. Process just until dry ingredients are
moistened, about 5 to 6 seconds.
Turn onto lightly floured surface. Pat into 7-inch
circle, 1-inch thick. Place on greased cookie sheet.
Cut into 8 wedges. Do not separate. Sprinkle with
remaining 1 teaspoon sugar.
Bake at 400˚F for 18 to 20 minutes, until light
golden brown and firm when tapped on top. Cut
into wedges. Serve warm.
Yield: 8 scones (1 scone per serving).
Per serving: About 234 cal, 5 g pro, 31 g car,
10 g fat, 6 mg chol, 321 mg sod.
Oatmeal Raisin Scones
63