Low-Fat Oat Scones

2/3 cup dried currants, raisins, or other chopped dried fruit
3/4 cup skim milk
2 tablespoons oil
1 tablespoon sugar
3/4 cup rolled oats
2 cups reduced fat baking mix
1/3 cup sugar
1 teaspoon cinnamon

Heat oven to 350*. Spread oats on cookie sheet. Bake at 350* for 8 to 12 minutes or until light golden brown. Increase oven temperature to 400*. In medium bowl, combine baking mix, 1/3 cup sugar, cinnamon, currants and 1/2 cup of the toasted oats; mix well. Add milk and oil; stir just until soft dough forms. Sprinkle 2 teaspoons of the remaining oats on ungreased cookie sheet; drop dough onto cookie sheet, making 12 scones. Sprinkle tops with remaining oats and 1 tablespoon sugar. Bake at 400*. for 15 to 20 minutes until light golden brown and centers are firm to the touch.

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