Monday, May 21, 2012

Cranberry-Oatmeal Scones

I'm not a huge fan of cranberry (despite the awesome benefits it has on the bladder), but my husband loves the stuff.  He buys those little snack packs of craisins (dried up cranberries, in case you hadn't heard) and eats them plain out of the pack.  *Shudders*  Anywho, I made these cranberry-oatmeal scones originally for him.  I tried one (for scientific purposes, of course), and I have to admit... even for non-cranberry lovers, these little scones are pretty darn tasty.  In fact, I liked them so much, I may have had a second one...

  • 1 snack pack of craisins, finely chopped (1 oz size)
  • 1/4 cup + 2 tablespoons flour
  • 1/4 cup + 1 tablespoon sugar
  • 3 tablespoons quick-cooking oats (not instant)
  • 2 tablepoons nonfat dry milk
  • 2 teaspoons dried egg white powder
  • 1/2 teaspoon baking powder
  • 3 tablespoons salted butter, melted
  • 4 tablespoons water
  • 1 tablespoon + 1 teaspoon dark brown sugar, packed
  • 1/4 teaspoon cinnamon
Pan Insert to Use:  Quarter Pan (or Divider Pan*)

Servings:  8

1.  Spray quarter pan with non-stick cooking spray, place in grill, and preheat.
2.  Mix together all dry ingredients: craisins, flour, sugar, oats, dry milk, egg white powder, and baking powder.
3.  Add melted butter and water to dry mixture; mix well.
4.  Mix the brown sugar and cinnamon in a seperate small bowl.
5.  Spoon batter into wells (not quite filling the wells, as these scones will rise slightly).
6.  Sprinkle batter generously with the brown sugar/cinnamon mixture.
7.  Close lid and cook for 8-10 minutes; repeat with remaining batter until all batter is used up.
8.  Store in an airtight container for up to 5 days.

*If you do not have a Quarter Pan and you decide to use the Divider Pan instead, please keep in mind that the serving quantity and the cooking times will need to be adjusted accordingly.

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