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  • 1 1/2 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 1/2 Teaspoon(s) Baking Powder
  • 1/2 Teaspoon(s) Baking Soda
  • 1/2 Teaspoon(s) ground cinnamon
  • 1/4 Teaspoon(s) salt (optional)
  • 5 Tablespoon(s) margarine, chilled and cut into pieces
  • 1/3 Cup(s) finely chopped dried mixed fruit, dried cranberries or raisins
  • 2/3 Cup(s) low-fat buttermilk
  • 1/4 Cup(s) egg substitute or 2 egg whites, lightly beaten

Cooking Instructions

Heat oven to 400°F. Lightly spray cookie sheet with cooking spray. In large bowl, combine flour, oats, sweetener or 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. 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. Serve warm.


RATINGS & REVIEWS


Fruit and Oat Scones is rated 3.3 out of 5 by 3.
Rated 4 out of 5 by from Tasty, my scones are like large cookies. Even I can do this. Added walnuts are good. note error in recipe. does not include sugar on list. but-instructions say add the sugar to dry ingredients. How much? I used sweetener, and just guessed. Had not made scones before, but thought they are not usually real sweet. Rating would have been 5 star, without error. Like the fact that it has healthy ingredients, and not a lot of sugar-can be sugar free...
Date published: 2017-01-01
Rated 1 out of 5 by from Incomplete Recipe The recipe directions indicate that sugar or sweetener should be mixed in the batter but these are not included in the list of ingredients. I won't make since the recipe is incomplete. Too bad as I was interested in trying it.
Date published: 2016-12-31
Rated 5 out of 5 by from Favourite!!!! Thank god i read review before try:)I added sugar and the scone is ready..
Date published: 2017-01-05
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