Blackberry Scones (ww)

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 1 1/2 cups rolled oats
• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup reduced-calorie margarine, cold, cut into small pieces (1 stick)
• 3/4 cup low-fat buttermilk (1%)
• 3 tablespoons blackberry all-fruit spread, seedless
• 2 tablespoons fat free egg substitute

Recipe

• 1 preheat the oven to 375f; lightly spray a baking sheet with nonstick cooking spray.
• 2 in a food processor, combine the oats, flour, sugar, baking powder, baking soda and salt; whirl until the oats are finely ground, about 1 minute.
• 3 add the margarine and pulse until coarsely granular, about 40 times.
• 4 with the machine running, drizzle the buttermilk through the feed tube to form a dough.
• 5 on a floured surface, turn out the dough.
• 6 with lightly floured hands, pat it into a 10 x 8" rectangle about 1/2" thick.
• 7 with the side of your finger, make a shallow spiral-shaped furrow in the dough; fill with the fruit spread, then gently press the fruit spread into the furrow.
• 8 with a 21/2-inch biscuit or cookie cutter dipped in flour, cut out 12 scones, pushing the dough scraps together for the last.
• 9 transfer the scones to the baking sheet and brush the tops with egg substitute.
• 10 bake until golden, about 12 minutes.
• 11 cool on wire racks.
• 12 per serving: 161 calories, 5 g total fat, 1 g saturated fat, 1 mg cholesterol, 452 mg sodium, 26 g total carbohydrate, 1 g dietary fiber, 4 g protein, 120 mg calcium.
• 13 points per serving: 3.