3/4cup rolled oats
1 tablespoon plus
1 teaspoon sugar,
1/3cup cold margarine
or butter, cut in
1/4cup fat-free egg
substitute or 1 egg
1/2cup 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
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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