Ingredients
Nonstick cooking spray
1 3/4
cups Gold Medal™ all-purpose flour
1
cup rolled oats
1/4
cup sugar
1
tablespoon baking powder
1
tablespoon finely shredded orange peel
1 1/2
teaspoons dried rosemary, crushed
1/4
teaspoon salt
1/2
cup fat-free evaporated milk
3
tablespoons oil
1/4
cup refrigerated or frozen egg product, thawed
Preparation
Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray; set aside. In a large bowl, stir together flour, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl, stir together milk, oil, and egg product. Add milk mixture all at once to flour mixture. Stir just until moistened.
On a lightly floured surface, knead dough 10 times. Lightly roll or pat dough into an 8-inch circle about 3/4 inch thick. Cut circle into 12 wedges. Carefully transfer wedges to prepared baking sheet. Bake for 15 to 18 minutes or until golden brown. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm.
