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Poppy Seed Scones with Dried Cranberries

Source of Recipe

New American Heart Association Cookbook
Serves 16

Vegetable oil spray
2 cups all-purpose flour
1/2 cup uncooked quick-cooking oatmeal
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons light margarine
1/2 cup dried cranberries
1/2 cup pineapple juice
Egg substitute equivalent to 1 egg,
Flour for hands

Preheat oven to 375 degrees F. Lightly spray a baking sheet with vegetable oil spray.

In a large bowl, combine 2 cups flour, oatmeal, sugar, poppy seeds, baking powder, baking soda, and salt, stirring well. Cut margarine into flour mixture with a fork or pastry blender until crumbly. Stir in cranberries.

Make a well in center of mixture. Pour pineapple juice and egg substitute into well. Stir until just combined (don't over-mix).

With floured hands, divide dough in half. Shape into 2 balls. Put 4 to 5 inches apart on baking sheet and flatten each into a 6-inch disk. Cut each into 8 wedges with a sharp knife or pizza cutter (don't separate wedges).
Bake for 15 to 20 minutes, or until edges are golden brown. Let cool for at least 5 minutes on a cooling rack. Separate wedges with a knife or pizza cutter.

Per serving (1 scone) equals: Calories 121 …Protein 3 g …Carbohydrates 24 g …Cholesterol 0 mg …Total Fat 1 g …Fiber 1 g …Sodium 123 mg