Cherry & Oat Scones
- 1 1/2 cups all-purpose flour
- 1 cup quick or old fashioned oats
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup butter
- 1/2 cup dried cherries
- 1/3 cup milk
- 1/4 cup plain yogurt
- 1 large egg, lightly beaten
- 1 Tbsp granulated sugar
- 1/4 tsp ground cinnamon
Heat oven to 400° F. Lightly grease cookie sheet.
In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon; mix well. Cut in butter with pastry blender 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 dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4-inch thick.
For the topping: Combine the sugar and cinnamon and sprinkle over the dough. Cut into 8 to 10 wedges with sharp knife. Place about 2-inches apart on cookie sheet.
Bake 10 to 14 minutes or until light golden brown. Serve warm.Servings: 8 to 10 scones
Submitted by: Recipe Group Member
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