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Print this Recipe    Fruit Scones

Diabetic, Low-Fat Fruit & Oat Scones

1-1/2 cups all-purpose flour
1 cup oats (quick or old fashioned, uncooked)
3 tablespoons sugar or fructose or heat-stable sugar substitute equal to 3
tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
5 tablespoons margarine, chilled, cut into pieces
1/3 cup finely chopped mixed dried fruit, dried cranberries or raisins
2/3 cup lowfat buttermilk
1/4 cup liquid egg substitute or 2 egg whites

Heat oven to 400 F. Lightly spray cookie sheet with cooking spray.
In large bowl, combine flour, oats, sugar or sweetener, baking
powder, baking soda, cinnamon and salt; mix well. Cut in vegetable
oil spread with pastry blender or 2 knives until mixture resembles
coarse crumbs. Stir in dried fruit. Add combined buttermilk and
egg substitute to flour mixture; mix with fork just until dry
ingredients are moistened. Drop dough by 1/4 cupfuls 2 inches
apart onto cookie sheet. Bake 12 to 15 minutes or until very light
golden brown. Serve warm. Makes 10 scones.

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