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Streusel Blueberry Scones
1/2 cup quick-cooking oats
1 1/2 cups all-purpose flour
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup margarine, chilled,stick, cut into small pieces
1 cup blueberries
1 cup plain nonfat yogurt
1/3 cup quick-cooking oats
1/4 cup brown sugar, packed
1 tablespoon all-purpose flour
1 tablespoon margarine, melted
Place 1/2 cups oats in food processor, and process until finely
ground. Combine ground oats, 1 1/2 cups flour, 1/4 cup brown sugar,
baking powder, baking soda, and salt in a large bowl;cut in 1/4
cup chilled margarine until mixture resembles coarse meal. Add
blueberries, toss gently. Add yogurt, stirring just until the dry
ingredients are moistened (dough will be sticky). Turn dough out
onto a baking sheet coated with nonstick cooking spray. Pat dough
into an 8" circle. Set aside.
Combine 1/3 cup oats, 1/4 cup brown sugar, 1 Tbsp flour and melted
margarine, and stir until well blended. Gently pat oat mixture
into surface of dough. Cut dough into 12 wedges (do not separate
wedges).
Bake at 425 to 450 for 25 minutes or until lightly browned. Serve
warm.
NOTES : Frozen blueberries can be substituted for fresh, thaw
berries, and pat dry with paper towels.
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Blueberry 04