Strawberry Scones - cooking recipe

Ingredients

1 1/4 cups quick-cooking rolled oats
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 cup sugar
1 teaspoon sugar
2 tablespoons Smart Balance butter spread, cut into small pieces
1 egg
1/2 cup nonfat vanilla yogurt
1 tablespoon canola oil
1/2 teaspoon vanilla
2/3 cup strawberry, chopped

Preparation

Preheat the oven to 400\u00b0F Coat a baking sheet with no-stick spray.
In a large bowl, combine the oats, all-purpose flour, pastry flour, baking powder, baking soda, salt, and 1/8 cup of the sugar. Add the butter or margarine and cut into the flour using the back of a fork until the mixture resembles coarse meal.
In a small bowl, lightly beat together the egg, yogurt, oil, and vanilla. Add to the flour mixture, stirring with a fork just until the dough comes together. Add the strawberries and mix gently.
Transfer the dough to a floured surface. Pat into an 8\" circle; cut into 12 wedges. Place the wedges on the baking sheet. Brush with the egg white and sprinkle with the remaining 1 teaspoon sugar. Bake for 18-20 minutes, or until golden. Watch them carefully, as they will get crispy easily.
To make the strawberry-yogurt sauce: In a small bowl, stir together 2/3 c yogurt, 1 T strawberry jam, and 1 T sugar until smooth. Stir in 2/3 c strawberries.
Serve with the scones.