Yield: 8 servings
8 oz cherry-vanilla fat-free yogurt
1 cup steel-cut Irish oats
1/4 cup maple syrup
2 Tbsp margarine, melted
2 1/2 tsp maple flavoring
1 egg, lightly beaten
1 1/2 cup flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup raisins
nonstick cooking spray
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 ).