Raspberry Scones

Submitted By: Sandra Woodruff
Country/State/Province/Etc: United Kingdom

1 1/2 cups all purpose flour; unbleached
1 cup rolled oats; quick-cooking
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg white
3/4 cup nonfat lemon yogurt or plain
2 tablespoons nonfat lemon yogurt or plain
1/2 cup fresh raspberries (or frozen/thawed); chopped
skim milk; or 1 beaten egg white

Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking
spray. Combine the flour, oats, sugar, baking powder and baking soda;
stir to mix well. Stir in the egg white and just enough of the yogurt to
form a stiff dough. Gently stir in the raspberries.
Form the dough into a ball and turn onto a lightly floured surface. With
floured hands, pat the dough into a 7-inch circle. Place the dough on
the baking sheet and use a sharp floured knife to cut it into 12 wedges.
Pull the wedges out slightly to leave a 1/2-inch space between them.
Brush the tops lightly with skim milk or beaten egg white.

Bake for 20 minutes, or until lightly browned. Transfer to a serving
plate and serve hot with raspberry fruit spread.

Yield: 12 scones

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