Cran-Oat Scones

Yield: 14 servings
Source: unknown
Comments: If you use regular butter, the points go to 4.0/serving.

INGREDIENTS:

2 cups all-purpose flour
1/2 cup oatmeal
6 Tablespoons sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons light butter -- cut in pieces
3/4 cup Craisins
7/8 cup lowfat buttermilk
1 Tablespoon turbinado sugar

INSTRUCTIONS:

  1. Preheat the oven to 375°F.
  2. In a bowl, combine all the dry ingredients.
  3. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly.
  4. Fold in the cranberries. Add the buttermilk and stir lightly until the dough comes together to form a ball. Don't overwork the dough.
  5. On a lightly floured surface, pat the dough into a large circle about 2 inches thick.
  6. Cut the dough into wedges and sprinkle the tops with turbinado sugar.
  7. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned.
  8. Cool on a wire rack. (Or drop by 1/4 cupfuls onto baking sheet instead.)

NUTRITIONAL INFO:

Healthy Units: 3 per serving
156 Calories; 4g Fat (22.0% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 188mg Sodium

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