Makes 12 scones
|1-1/2||cups all-purpose flour|
|1/2||cup oat bran|
|1/4||cup plus 1 tablespoon sugar, divided|
|2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|5||tablespoons cold margarine or butter|
|3/4||cup dried cranberries|
|1/4||cup sour cream|
|1||tablespoon uncooked old-fashioned or quick oats (optional)|
- Preheat oven to 425°F. Combine flour, oat bran, 1/4 cup sugar, baking powder, baking soda and salt in large bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cranberries. Lightly beat milk and egg in small bowl. Reserve 2 tablespoons milk mixture. Stir sour cream into remaining milk mixture. Stir into flour mixture until soft dough forms.
- Turn out dough onto well-floured surface. Gently knead 10 to 12 times. Shape dough into 9X6-inch rectangle. Cut dough into 6 (3-inch) squares using floured knife; cut diagonally into halves, forming 12 triangles. Place 2 inches apart on ungreased baking sheets. Brush triangles with reserved milk mixture. Sprinkle with oats, if desired, and remaining 1 tablespoon sugar.
- Bake 10 to 12 minutes or until golden brown. Remove from baking sheets and cool on wire racks 10 minutes. Serve warm.
|Serving Size:||1 scone|
|Total Fat||7 g|
|Calories from Fat||27 %|
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