These tender scones with oats, cranberries, and a hint of cinnamon are great with your morning coffee or tea.

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Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees F. Lightly spray cookie sheet with cooking spray.

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  • In large bowl, combine flour, oats, sugar, baking powder, baking soda, cinnamon and salt; mix well.

  • Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried fruit and orange zest.

  • Add combined buttermilk and egg substitute to flour mixture all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)

  • Drop dough by 1/4 cup portions 2 inches apart onto cookie sheet.

  • Bake 12 to 15 minutes or until very light golden brown.

  • Serve warm.

Note:

You can use 2 lightly beaten egg whites instead of the 1/4 cup egg substitute.

Nutrition Facts

191 calories; protein 4.6g; carbohydrates 29.4g; fat 6.4g; cholesterol 1mg; sodium 286.7mg. Full Nutrition
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