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Make Breakfast Special With Cherry Oat Scones

FROM FOR THE RECORD (February 14, 1997): Correction The Cherry Oat Scones recipe in Wednesday’s IN Food section should have called for 1/2 stick (1/4 cup) of margarine or butter. An incorrect measurement was given.

Cherry Oat Scones make a delightful breakfast bread or teatime sweet for Valentine’s Day. The scones are made with old-fashioned or quick oats, nonfat dairy products and just enough margarine for tenderness. They’re lightly sprinkled with cinnamon-sugar and flavored with sweet spices and dried cherries. Serve with a steaming cup of tea, coffee or hot cocoa.

Cherry Oat Scones

Recipe from Quaker Oats.

1-1/2 cups all-purpose flour

1 cup oats, quick or old-fashioned, uncooked

1/4 cup sugar

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (optional)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup (1 stick) margarine or butter, chilled

1/2 cup dried cherries (or other dried fruit, such as cranberries, raisins or currants)

1/3 cup skim milk

1/4 cup plain nonfat yogurt

1 egg, lightly beaten

Topping:

1 tablespoon sugar

1/8 teaspoon ground cinnamon

Heat oven to 400 degrees. Lightly grease cookie sheet with nonstick cooking spray.

In large bowl combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt, teaspoon cinnamon and nutmeg; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried cherries. Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened.

Turn out onto lightly floured surface; knead gently eight to 10 times. Roll or pat dough into 8-inch circle about 3/4-inch thick. Sprinkle with combined 1 tablespoon sugar and 1/8 teaspoon cinnamon.

Cut with 2-1/2-inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife; place on cookie sheet. Bake for 10 to 14 minutes or until light golden brown. Serve warm.

Yield: 10 scones.

Nutrition information per serving: 200 calories, 6 grams fat (27 percent fat calories), 170 milligrams sodium, 20 milligrams cholesterol, 5 grams protein, 33 grams carbohydrate, 2 grams dietary fiber.

ILLUSTRATION: Photo



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