Cranberry Oat Scones

Nutrition per scone (10 scones): 155 calories

Ingredients:
• 1 cup whole wheat pastry flour
• ½ cup kamut flour (or whole wheat or all purpose flour)
• 1 cup quick-cooking oats – not instant
• 2 tsp baking powder
• 1/3 tsp salt
• 1 tbsp olive oil
• 1 cup plain yogurt (I use low fat) or buttermilk
• 1/3 cup coarsely chopped dried cranberries
• 2 tbsp honey
• Optional - 1 tsp cinnamon

Cranberry Orange Oat Scones – add 1 tsp orange juice & 2 tsp orange zest (no cinnamon)

Directions:
Mix dry ingredients. In a separate bowl mix yogurt, oil, honey, cranberries and orange juice and zest, if using. Pour wet ingredients into dry ingredients and mix with a fork quickly until it is just blended – do not overmix. Pat it out gently in a ¼” circle on a floured surface. Don’t knead. Cut into 8-12 wedges and bake at 375 for 15-18 minutes until they begin to brown. Tap them on the bottom to see if they are done – it will sound hollow.