Description
A recipe for Apple-Cranberry Oatmeal Scones With Maple Vanilla Glaze

Ingredients

• Scones
  
• 1/2 cup evaporated cane juice
  
• 4 tablespoons fat-free cream cheese
  
• 4 tablespoons canola oil or trans-fat free spread
  
• 4 large egg whites
  
• 1/2 cup nonfat plain yogurt
  
• 2 teaspoons vanilla extract
  
• 2 1/4 cups (6 packets) Kashi Heart to Heart
  
• Instant Oatmeal (any flavor)
  
• 3/4 cup whole wheat flour
  
• 3 teaspoons baking powder
  
• 1 cup apples (tart varieties) diced into small cubes
  
• 1/2 cup dried cranberries or raisins
  
• Glaze
  
• 1 cup powdered sugar
  
• 1 to 2 tablespoons nonfat milk*
  
• 1/2 teaspoon vanilla extract
  
• 1/2 teaspoon maple extract or 1/2 tablespoon maple syrup

Preparation
1. Preheat oven to 350°F. Spray cookie sheet with nonstick vegetable spray or line with parchment paper.

2. Cream evaporated cane juice, cream cheese and oil until smooth.

3. Beat in egg whites and mix in yogurt and vanilla.

4. In another bowl, mix together oatmeal, flour and baking powder. Add diced apples and cranberries to dry mixture.

5. Gently fold dry and wet ingredients together (if mix is too dry, add 1 to 2 tablespoons nonfat milk).

6. Place spoonfuls of dough onto prepared sheet, leaving room between scones.

7. Bake 20 to 25 minutes (only until bottoms of scones slightly golden).

8. To make glaze, cream all ingredients together until smooth. *Add more milk if too thick or more powdered sugar if too thin.

9. Place in refrigerator to set-up into firmer consistency if desired, or spread glaze over warm scones.

Nutrition
no information available

Serves
Makes 16 scones

Variations
no information available