These tender scones with oats, cranberries, and a hint of cinnamon are great with your morning coffee or tea.
Heat oven to 400 degrees F. Lightly spray cookie sheet with cooking spray.
In large bowl, combine flour, oats, sugar, baking powder, baking soda, cinnamon and salt; mix well.
Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried fruit and orange zest.
Add combined buttermilk and egg substitute to flour mixture all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)
Drop dough by 1/4 cup portions 2 inches apart onto cookie sheet.
Bake 12 to 15 minutes or until very light golden brown.
Per Serving: 191 calories; protein 4.6g; carbohydrates 29.4g; fat 6.4g; cholesterol 1mg; sodium 286.7mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.