Streusel topped blueberry scones

12 servings

Ingredients

Quantity Ingredient
½ cup Quick-cooking oats
1½ cup All-purpose flour
¼ cup Firmly packed brown sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
¼ cup Chilled stick margarine; cut into small
; pieces
1 cup Blueberries
1 cup Plain nonfat yogurt
Vegetable cooking spray
⅓ cup Quick-cooking oats
¼ cup Firmly packed brown sugar
1 tablespoon All-purpose flour
1 tablespoon Margarine; melted

Directions

Place ½ cup oats in a food processor, and process until finely ground.

Combine ground oats, 1-½ cups flour, ¼ cup brown sugar, baking powder, baking soda, and salt in a large bowl; cut in ¼ cup chilled margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add blueberries; toss gently. Add yogurt, stirring just until the dry ingredients are moistened (dough will be sticky).

Turn dough out onto a baking sheet coated with cooking spray. Pat dough into an 8-inch circle. Set aside.

Combine ⅓ cup oats, ¼ cup brown sugar, 1 tablespoon flour, and melted margarine, and stir until well-blended. Gently pat oat mixture into surface of dough. Cut dough into 12 wedges (do not separate wedges). Bake at 450 degrees for 25 minutes or until lightly browned.

Serve warm. Yield 1 dozen (serving size: 1 scone).

Note: Frozen blueberries can be substituted for fresh; thaw berries, and pat dry with paper towels.

Nutritional Information: CALORIES 172 (29% from fat); PROTEIN 3.6g; FAT 5.5g (sat 1g, mono 2.2g, poly 1.7g); CARB 27.3g; FIBER 1.5g; CHOL 0mg; IRON 1.2mg; SODIUM 158mg; CALC 68mg

SOURCE: Cooking Light YEAR: 1995 ISSUE: June PAGE: 125 Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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