Honey-Oat Scones
Source: Secrets of Fat-Free Baking, Sandra Woodruff
Servings: 12

1 1/2 cups all-purpose flour
1 cup rolled oats -- quick-cooking
1 tablespoon baking powder
1/4 cup honey
3 tablespoons liquid egg substitute
1/3 cup raisins
1/4 cup plus 2 tablespoons nonfat buttermilk
skim milk

Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray.

Combine the flour, oats and baking powder; stir to mix well. Stir in the honey, egg substitute, raisins and buttermilk, adding just enough of the buttermilk to form a stiff dough. Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle.

Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly with skim milk.

Bake for about 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot.