Ingredients
-
1 1/2
-
1
-
1/4
-
2
-
1/2
-
1 1/2
-
1/4
-
1/2
-
1/4
-
1/4
-
3/4
-
-
2
-
-
Directions
Light Cranberry Oat Scones, These sound really good , These are good, but I must confess I didn’t go as light as the recipe calls for used 2% milk, lowfat yogurt, and a real egg Easy to make and tasty! Reviewed for ZWT4 , Yummy! Right off the bat, let me say that I substituted fresh blueberries for the dried cranberries, since the season just started and I can’t get enough blueberries! This is a lovely scone recipe, not too sweet at all The batter comes out rather wet, but baked up beautifully used turbinado sugar to coat the tops rather than brown sugar Made this for the Canadian portion of ZWT4 Thanks, Charlotte!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Combine First Six Ingredients in a Medium Mixing Bowl. |
|
3
Done
|
Work Butter or Margarine Into Dry Ingredients Until Batter Is the Size of Small Peas, Using a Pastry Blender or Fork. |
|
4
Done
|
Combine Milk, Yogurt, and Egg Substitute in a Small Mixing Bowl. |
|
5
Done
|
Add to Dry Ingredients, Mixing Thoroughly. |
|
6
Done
|
Stir in Sweetened Dried Cranberries. |
|
7
Done
|
Spread Batter Into a 9-Inch Circle on an Ungreased Cookie Sheet. |
|
8
Done
|
Sprinkle Top of Scones With Brown Sugar. |
|
9
Done
|
Cut Into 8 Wedges. |
|
10
Done
|
Bake 30 to 35 Minutes or Until Golden Brown. |
|
11
Done
|
Remove Scones from Oven and Re-Cut Edges. |
