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---------- Recipe via Meal-Master (tm) v8.05
Title: Oatmeal Apple Cranberry Scones
Categories: Low-fat, Breads
Yield: 12 Servings
2 c All-purpose flour
1 c Rolled oats
1/3 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Ground cinnamon
3/4 c Natural applesauce; divided
2 tb Margarine
1/2 c Cranberries; coarsely choppe
1/2 c Peeled apple; chopped
1/4 c Skim milk
1/4 c Honey; plus
2 tb Honey; divided
Recipe by: Motts, A Better Way to Bake
Preheat oven to 425 degrees; spray a baking sheet with nonstick
cooking spray. In a large bowl, combine the flour, oats, sugar, baking
powder, salt, baking soda and cinnamon. Add 1/2 cup applesauce and the
margarine; cut in with a pastry blender or fork until the mixture resembles
coarse crumbs. Stir in the cranberries and apple. In a small bowl, combine
the milk and 1/4 cup honey. Add to the flour mixture; stir together until
the dough forms a ball. Turn the dough out onto a well-floured surface;
knead 10 to 12 times. Pat the dough into an 8-inch circle. Place on the
baking sheet. Use the tip of a knife to score the dough into 12 wedges. In
another small bowl, combine the remaining 1/4 cup applesauce and 2
tablespoons honey. Brush the mixture over the top of the dough. Bake for 12
to 15 minutes, or until lightly browned. Immediatley remove from the baking
sheet; cool on a wire rack for 10 minutes. Serve warm or cool completely.
Cut into 12 wedges. Penny Halsey (ATBN65B).
Nutrition Analysis: 170 calories, 2.5g fat, 0mg cholesterol, 200mg sodium.
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