Ingredients:
- 1 1/4 cups flour
- 1/2 cup quick cooking oats
- 3 tbsp brown sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup margarine or butter
- 2 large eggs, beaten (reserve 1 tbsp)
- 1/4 cup reduced fat sour cream
- 1/3 cup raisins
- 1 tbsp milk
- 3 tbsp brown sugar
- 1 tbsp quick cooking oats
- 1 tbsp flour
- 1 tsp cinnamon
- 1 tbsp margarine or butter, melted
Preparation:
In medium bowl, mix together 1 1/4 cups flour, 1/2 cup oats, 3 tablespoons brown sugar, baking powder and salt. Use a pastry blender or two knives to cut 1/3 cup margarine or butter into dry ingredients until mixture looks like fine crumbs. Stir in eggs, sour cream, raisins and milk.
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat into 10 x 11-inch rectangle. Cut into two 5 x 11-inch sections.
Mix 1 tablespooon milk, 3 tablespoons brown sugar, 1 tablespoon oats, 1 tablespoon flour, cinnamon and 1 tablespoon butter or margarine with a fork and lightly pat onto one piece of dough; cover with other piece.
With a sharp knife, cut into triangles and place on un-greased baking sheet. Brush dough with reserved 1 tablespoon beaten egg.
Bake 10 minutes or until golden brown. Immediately remove from baking sheet to wire rack. Serve warm or cold.
Servings: 12 scones
Calories/Serving: 170
Nutrition: One piece provides approximately: 170 calories, 4 g protein, 22 g carbohydrates, 1 g fiber, 8 g fat (2 g saturated), 48 mg cholesterol, 28 mcg folate, 1 g iron, 242 mg sodium.
