Ingredients:

1 1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup margarine or butter, chilled
1/2 cup dried cherries or cranberries
1/3 cup nonfat or low-fat milk
1/4 cup plain nonfat or low-fat yogurt
1 large egg, lightly beaten
Topping:
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon

Methods:

1. Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon and nutmeg; mix well. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in dried cherries.
3. Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened.
4. Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4-inch thick.
5. Sprinkle with combined 1 tablespoon sugar and 1/8 teaspoon cinnamon. Cut with 2 1/2-inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife. Place about 2-inches apart on cookie sheet.
6. Bake 10 to 14 minutes or until light golden brown. Serve warm.
7. Tightly wrap leftover scones, label and freeze.

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