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Maple Cherry Oat Scones

  • 8 ounces cherry-vanilla fat-free yogurt
  • 1 cup steel-cut Irish oats
  • 1/4 cup maple syrup
  • 2 Tbsp margarine, melted
  • 2 1/2 tsps maple flavoring
  • 1 egg, lightly beaten
  • 1 1/2 cup flour
  • 2 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/2 cup raisins
  • nonstick cooking spray

Yield: 8 servings. Reserve 2 tablespoons yogurt in a bowl, cover and chill. Pour remaining yogurt into a medium bowl, stir in oats and syrup. Cover and chill 8 hours, stirring occasionally. Add margarine, maple flavoring, and egg, stir well. Combine flour, baking powder, and baking soda. Add raisins, toss well. Add oat mixture to dry ingredients, stirring just until moist. Preheat oven to 400 F. Turn dough out onto a lightly floured surface, with floured hands, knead lightly 4 or 5 times. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into, but not through, dough (do not separate wedges). Brush reserved 2 tablespoons yogurt over dough. Bake at 400 F for 20 minutes or until lightly browned. Serve warm. Note: Substitute 1 cup regular oats for steel-cut oats, if desired. When using regular oats, it is not necessary to cover and chill 8 hours. Yield: 8 servings (serving size: 1 scone ).

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