Apple-Cinnamon Scones (using whole wheat flour and oats)
Source: Better Homes & Gardens
Makes 12 scones

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/3 cup margarine
1 small apple, peeled and cored
1 cup quick-cooking rolled oats
2 large egg whites
2 tbsp apple juice or skim milk
2 tbsp honey
skim milk

Combine the flours, baking powder, and cinnamon in a bowl. Cut in the margarine until the mixture resembles coarse crumbs.

Chop the apple. Stir in the apple and rolled oats. Add the egg whites, apple juice or milk, and honey; mix well. The dough will be sticky.

Spray a baking sheet with nonstick coating. Pat dough into a 7-inch circle on the baking sheet with floured hands.

Use a long, thin-bladed spatula to cut into 12 wedges. Separate the wedges, leaving 1/4 inch between them. Brush with a little skim milk.

Bake in a 400 F oven until golden, 10 to 12 minutes. Serve warm.

ORANGE-CINNAMON SCONES
Prepare the Apple-Cinnamon Scones as above, except stir 1 teaspoon finely shredded orange peel into the flour mixture and substitute 1/2 cup currants for the apple and 3 tablespoons orange juice for the apple juice. Shape and bake as directed.