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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Serve with your favorite scone topping. Can be made in advance and store in air-tight container. Ingredients:
1 1/4 cups quick-cooking oats, uncooked |
1 1/2 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
1/4 cup butter or 1/4 cup margarine, cut up |
1/2 cup dried sweetened cranberries |
1/2 cup fat-free buttermilk |
1/2 cup applesauce |
1 teaspoon vanilla extract |
2 teaspoons butter or 2 teaspoons margarine, melted |
1 teaspoon sugar |
Directions:
1. Place oats on a lightly greased baking sheet. Bake at 450°F for 3 minutes or until lightly toasted, stirring once. Cool completely.
2. Combine 1 cup toasted oats, flour, sugar, baking powder, salt, cinnamon, baking soda; cut in 1/4 cup butter with a pastry blender until crumbly. Add dried cranberries; toss well.
3. Add buttermilk, applesauce, and vanilla, stirring just until dry ingredients are moistened.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a lightly greased baking sheet. Brush with 2 teaspoons melted butter; sprinkle with remaining 1/4 cup toasted oats and 1 teaspoon sugar.
5. Bake at 450°F for 11 minutes or until golden. Serve warm.
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