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RAISIN STREUSEL SCONESraisin streusel scone

Servings: 12 scones

• 1 1/4 cups all-purpose flour
• 1/2 cup quick-cooking oats
• 3 tablespoons brown sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup firm margarine or butter
• 2 large eggs, beaten, reserve 1 tablespoon
• 1/4 cup reduced fat sour cream
• 1/3 cup raisins
• 1 tablespoon milk, 2%

Struesel mix:
• 3 tablespoons brown sugar
• 1 tablespoon quick-cooking oats
• 1 tablespoon all-purpose flour
• 1 teaspoon cinnamon
• 1 tablespoon margarine or butter, melted

Preheat oven to 350°F.

In medium bowl, mix together flour, oats, sugar, baking powder and salt. Use a pastry blender or two knives to cut margarine into dry ingredients until mixture looks like fine crumbs. Stir in eggs, sour cream, raisins and milk.

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat into 10 x 11-inch rectangle. Cut into two 5 x 11-inch sections. Mix streusel ingredients with a fork and lightly pat onto one piece of dough; cover with other piece. With a sharp knife, cut into triangles and place on un-greased baking sheet. Brush dough with reserved beaten egg. Bake 10 minutes or until golden brown. Immediately remove from baking sheet to wire rack. Serve warm or cold.

One piece provides approximately: 170 calories, 4 g protein, 22 g carbohydrates, 1 g fiber, 8 g fat (2 g saturated), 48 mg cholesterol, 28 mcg folate, 1 g iron, 242 mg sodium.

Recipe courtesy of the Wheat Foods Council


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