Special Diets: Fruit Scones by Recipe Cottage

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	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.