Fruited Oat Scones
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Uncooked oats||1 1⁄4 Cup (20 tbs) (Quick / Old Fashioned)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Margarine||1⁄3 Cup (5.33 tbs) (5 1/3 Tablespoon)|
|Chopped mixed dried fruits||6 Ounce, diced (1 Package Or 1 1/3 Cups)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Ground cinnamon||1⁄8 Teaspoon|
Preheat oven to 375 °F.
Combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well.
Cut in margarine until mixture resembles coarse crumbs; stir in fruit.
Add milk and egg, mixing just until moistened.
Shape dough to form a ball.
Turn out onto floured surface; knead gently 6 times.
On lightly greased cookie sheet, pat out dough to form 8-inch circle.
With sharp knife, score round into 12 wedges; sprinkle with combined 1 teaspoon sugar and cinnamon.
Bake about 30 minutes or until golden brown.
Break apart; serve warm.