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Honey Oatmeal and Raisin Scones




Source of Recipe


Becel


List of Ingredients




1 1/2 cups 375 mL all-purpose flour
1/2 cups 125 mL quick-cooking rolled oats (not instant)
1 tbsp. 15 mL baking powder
1/4 tsp. 1 mL salt
1 tsp. 5 mL ground cinnamon
1/4 cups 50 mL Becel margarine
1 1 egg, large
3 tbsp. 45 mL honey
1/3 cups 75 mL low-fat plain yogurt (0.1% mf)
1 cup 250 mL golden raisins
1 tbsp. 15 mL granulated sugar


Recipe



1. Preheat oven to 425º F (220º C). Spray baking sheets with non-stick cooking spray, or line with parchment paper.
2. In a large bowl, stir together flour, rolled oats, baking powder, salt, and cinnamon. Using a pastry blender or two knives, cut in margarine until mixture resembles coarse crumbs.
3. In a smaller bowl, whisk together egg, honey, and yogurt. Stir in raisins. Add wet ingredients to dry ingredients. Stir with a fork until dough holds together.
4. Shape into a ball and roll on a lightly floured board to a 7½ inch (19 cm) circle. Cut into 12 wedges. Place wedges 1 inch (2.5 cm) apart on baking sheets. Sprinkle tops with granulated sugar. Bake for 10 minutes or until a light golden colour.