Strawberry Scones

Ingredients

• 1 1/4 cups quick-cooking rolled oats
• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 cup sugar
• 1 teaspoon sugar
• 2 tablespoons Smart Balance butter spread, cut into small pieces
• 1 egg
• 1/2 cup nonfat vanilla yogurt
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla
• 2/3 cup strawberry, chopped

Directions

1. 1

   Preheat the oven to 400°F Coat a baking sheet with no-stick spray.

2. 2

   In a large bowl, combine the oats, all-purpose flour, pastry flour, baking powder, baking soda, salt, and 1/8 cup of the sugar. Add the butter or margarine and cut into the flour using the back of a fork until the mixture resembles coarse meal.

3. 3

   In a small bowl, lightly beat together the egg, yogurt, oil, and vanilla. Add to the flour mixture, stirring with a fork just until the dough comes together. Add the strawberries and mix gently.

4. 4

   Transfer the dough to a floured surface. Pat into an 8" circle; cut into 12 wedges. Place the wedges on the baking sheet. Brush with the egg white and sprinkle with the remaining 1 teaspoon sugar. Bake for 18-20 minutes, or until golden. Watch them carefully, as they will get crispy easily.

5. 5

   To make the strawberry-yogurt sauce: In a small bowl, stir together 2/3 c yogurt, 1 T strawberry jam, and 1 T sugar until smooth. Stir in 2/3 c strawberries.

6. 6

   Serve with the scones.