- 1 1/2 cups flour
- 1 cup quick cooking oats
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons orange peel
- 1/4 cup butter or margarine
- 1/2 cup skim milk
- 1/4 cup non-fat plain yogurt
- 1/4 cup real egg substitute
- 2 tablespoons brown sugar, optional
Preheat oven to 350ºF. Combine first six ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
Combine milk, yogurt, and egg substitute in a small mixing bowl. Add to dry ingredients, mixing thoroughly. Stir in dried cranberries.
Spread batter into a 9-inch circle on an ungreased cookie sheet. Sprinkle top of scones with brown sugar. Cut into 8 wedges. Bake 30 to 35 minutes or until golden brown. Remove scones from oven and re-cut edges. Makes 8 scones.
Per Serving: Cal. 253 (12%DV), Fat Cal. 63, Pro. 6g (11%DV), Carb. 42g (13%DV), Fat 7g (10 DV), Chol. 17mg (5%DV), Sod. 357mg (14%DV), Vit. A 67RE (6%DV), Vit. C 1mg (1%DV), Vit. E 0mg (0%DV), Calcium 112mg (11%DV), Iron 2mg (8%DV), Folate 11Ug (2%DV), Zinc 1mg (4%DV), Pot. 104mg (2%DV), Dietary Exchange: Fruit 1, Starch 2, Fat 1