CHERRY SCONES

1 1/2 cups all-purpose flour
1 cup oats (quick or old fashioned), uncooked
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup margarine or butter, chilled
1/2 cup dried cherries*
1/3 cup nonfat milk
1/4 cup plain nonfat yogurt
1 egg, lightly beaten
FOR THE TOPPING:
1 tablespoon sugar
1/8 teaspoon ground cinnamon

Heat oven to 400 degrees. Lightly grease cookie sheet with nonstick cooking spray.

In large bowl combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon and nutmeg; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried cherries.

Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4 -inch thick.

Sprinkle with combined 1 tablespoon sugar and 1/8 teaspoon cinnamon. Cut with 2 1/2 -inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife; place on cookie sheet.

Bake in a 400-degree oven for 10 to 14 minutes or until light golden brown.

Serve warm.

*Or use other dried fruit, such as cranberries, raisins or currants.

Makes 10 scones
Source: San Diego Union-Tribune