1 3/4 cups all-purpose flour
1 cup rolled oats
1/4 cup sugar
1 Tbsp. baking powder
1 Tbsp. finely shredded orange peel
1 1/2 tsp. dried rosemary, crushed
1/4 tsp. salt
1/2 cup evaporated fat-free milk
3 Tbsp. cooking oil
3 Tbsp. egg substitute
Preheat oven to 400*F. Combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt in a large mixing bowl. In another bowl stir together milk, oil, and egg substitutet. Add milk mixture all at once to flour mixture. Stir just until moistened.
Knead dough on a lightly floured surface. Pat dough to an 8 inch circle, about 3/4 inch thick. Cut dough into 12 wedges. Carefully transfer wedges to a baking sheet which has been sprayed with cooking spray. Bake for 15 to 18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm. Makes 12 scones.
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