Kenmore KFPCJ, KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPPS, KFPJE, KFP6EW, KFPDS6, KFPJU Oatmeal Raisin Scones

Oatmeal Raisin Scones

11⁄2 cups all-purpose flour

3⁄4 cup rolled oats

3teaspoons baking powder

1⁄2 teaspoon cinnamon

1⁄4 teaspoon salt

1tablespoon 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.

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