Fruited Oat Scones
1 1/2 cups all-purpose flour
1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1/4 cup sugar
1 tblsp baking powder
1/4 tsp salt (optional)
1/3 cup margarine
6 oz. pkg (1 1/3 cups) diced dried mixed fruit
1/2 cup milk
1 egg, lightly beaten
1 tsp sugar
1/8 tsp cinnamon (a dash, I'll use more next time)
Heat oven to 375 deg F. Combine flour, oats, sugar, baking powder, and salt. Cut
in margarine until mixture resembles course crumbs; stir in fruit. Add combined
milk and eggs, mixing just until moistened. Shape dough to form a ball. Turn out
onto lightly floured surface; knead gently 6 times. On lightly greased cookie
sheet, pat out dough to form 8-inch circle. With sharp knife, score round into
12 wedges.; sprinkle with combined sugar and cinnamon. Bake 20 to 25 minutes or
until golden brown. Break apart; serve warm. Makes 1 scone with as many wedges
as you scored.