Poppy Seed Scones with Dried Cranberries (2 PTS)

Recipe Ingredients

		Vegetable oil spray
2 cups	125g / 4.4oz	All-purpose flour
1/2 cup	118ml	Quick-cooking oatmeal - uncooked
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Poppy seeds
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Smucker's® Healthy Baking
1/2 cup	46g / 1.6oz	Dried cranberries
1/2 cup	118ml	Pineapple juice
		Egg Beaters® 99% egg substitute
		Flour for hands

Recipe Instructions

Preheat oven to 375. 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 overmix).

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.

Shared by: Johanna, RecipeLu

MC Formatted & WW Pointed by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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