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Prep: 20 min.
Bake: 15 min.
Yield: 1 dozen.


    ~ 2 cups all-purpose flour
    ~ 1/2 cup sugar
    ~ 1/2 cup quick-cooking oats
    ~ 1 tablespoon poppy seeds
    ~ 2 teaspoons baking powder
    ~ 1/2 teaspoon salt
    ~ 1/4 teaspoon baking soda
    ~ 1/3 cup cold butter
    ~ 1 egg
    ~ 1/2 cup orange juice
    ~ 3 tablespoons buttermilk
    ~ 1/2 cup dried cranberries
    ~ 1 teaspoon grated orange peel


1) In a large bowl, combine the flour, sugar, oats, poppy seeds, baking powder, salt and baking soda. Cut in the butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and buttermilk; add to the crumb mixture just until moistened. Stir in cranberries and orange peel.

2) Turn onto a lightly floured surface; gently knead 6-8 times. Divide dough in half. Pat each portion into a 6-m. circle. Place on a baking sheet coated with cooking spray. Cut each circle into six wedges, but do not separate.

3) Bake at 375° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts:
1 scone equals 197 calories, 6 g fat (3 g saturated fat), 31 mg cholesterol, 253 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Recipe: Lisa Varner, Greenville, South Carolina

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