Blackberry Scones (Ww) - cooking recipe

Ingredients

1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup reduced-calorie margarine, cold, cut into small pieces (1 stick)
3/4 cup low-fat buttermilk (1%)
3 tablespoons blackberry all-fruit spread, seedless
2 tablespoons fat free egg substitute

Preparation

Preheat the oven to 375F; lightly spray a baking sheet with nonstick cooking spray.
In a food processor, combine the oats, flour, sugar, baking powder, baking soda and salt; whirl until the oats are finely ground, about 1 minute.
Add the margarine and pulse until coarsely granular, about 40 times.
With the machine running, drizzle the buttermilk through the feed tube to form a dough.
On a floured surface, turn out the dough.
With lightly floured hands, pat it into a 10 x 8\" rectangle about 1/2\" thick.
With the side of your finger, make a shallow spiral-shaped furrow in the dough; fill with the fruit spread, then gently press the fruit spread into the furrow.
With a 21/2-inch biscuit or cookie cutter dipped in flour, cut out 12 scones, pushing the dough scraps together for the last.
Transfer the scones to the baking sheet and brush the tops with egg substitute.
Bake until golden, about 12 minutes.
Cool on wire racks.
Per serving: 161 CALORIES, 5 G TOTAL FAT, 1 G SATURATED FAT, 1 MG CHOLESTEROL, 452 MG SODIUM, 26 G TOTAL CARBOHYDRATE, 1 G DIETARY FIBER, 4 G PROTEIN, 120 MG CALCIUM.
POINTS PER SERVING: 3.