Poppy Seed Scones with Dried Cranberries
Source: New American Heart Association Cookbook
Makes 16

Vegetable oil spray
2 cups all-purpose flour
1/2 cup uncooked quick-cooking oatmeal
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons light margarine
1/2 cup dried cranberries
1/2 cup pineapple juice
1 egg or equivalent egg substitute
Flour for hands

Preheat oven to 375 degrees F. 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.