Ingredients
1-3/4 cups quick-cooking oats1-1/2 cups all-purpose flour1/3 cup sugar3 teaspoons baking powder3/4 teaspoon salt1/2 cup fat-free milk1/3 cup canola oil1/4 cup butter, melted1 egg1 egg yolk1/2 cup raisins1/2 cup dried cranberriesTOPPING:1 egg white1 teaspoon water1 teaspoon sugar
Preparation
In a large bowl, combine the oats, flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil, butter, egg and yolk; stir into oat mixture just until blended. Stir in raisins and cranberries (dough will be sticky).
Turn dough onto a well-floured surface; divide in half. With lightly floured hands, pat each portion of dough into a 6-3/4-in. circle, 1/2 in. thick. Cut each into nine wedges; place 2 in. apart on baking sheets coated with cooking spray.
In a small bowl, beat egg white and water; brush over tops of scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.
