So, I made scones last week.  This is a recipe I’ve adapted from several others over the years.  I LOVE scones.  I really need to make them more often, but, well, I guess that might not be the best diet.  At least these are half whole grain and have slightly less fat, especially if you use nonfat yogurt.  Yummy for breakfast with jam!

Grace’s Hybrid Scones

1.5 – 1.75 cup flour

1 t baking powder

1 t baking soda

2 T sugar

0.5 t salt

4 T butter

0.33 c dried cranberries/cherries/blueberries

1 c oatmeal

2 eggs

0.5 c yogurt

Preheat oven to 450 degrees.

Mix all the first 5 dry ingredients (start with the smaller amount of flour).  Cut in the butter.  Stir in the dried fruit & oats with a fork.  Mix the yogurt & eggs in a separate bowl or cup, then blend it quickly into the dry ingredients.  Add up to a half cup of flour if the dough is too sticky.  When it is right, it shouldn’t really stick to the bowl very much.

Spray oil on a cookie sheet.  Pat the dough into a circle about 9″ in diameter on the pan.  Cut into 8 wedges and separate the wedges slightly by pushing them away from the center of the dough circle.  Bake 12-15 minutes.


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