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(Start to finish: 22 minutes)

2 cups old-fashioned oats
1 cup skim milk, whole milk or half-and-half
1 egg 2 cups biscuit mix (such as Bisquick)
1/4 cup sugar
1/4 cup raisins
Butter and jam, optional for serving

Cook’s note: Parchment paper is available at most large grocery stores and cooking-supply stores. We like the parchment-paper sheets that measure 12 by 16 inches and fit a standard baking sheet perfectly.

Preheat the oven to 450 degrees.

Line a baking sheet with parchment paper, and spread the oats evenly over the sheet. While the oven is preheating, place the oats on a center rack (or away from the heating element or flame) and toast 5 minutes or until lightly toasted and fragrant. (Watch carefully so the oats don’t burn.) Remove from the oven and set aside.

In a large mixing bowl, combine the milk and egg. Whisk well. Measure 3 tablespoons of the milk mixture and set aside in another bowl. Add the biscuit mix, sugar, toasted oats and raisins to the remaining milk mixture in the large bowl. Stir together until the dry ingredients are moistened.

Lightly flour the parchment-paper-lined baking sheet and spoon the dough by 1/4 cupfuls onto the baking sheet. Gently brush the tops of each scone with the reserved milk and egg mixture. (Discard any remaining mixture.) Bake for 12 minutes, or until golden brown.

Remove from the oven and serve warm with butter and jam, if desired. Makes 12 scones.

Approximate values per scone (with skim milk): 101 calories (16 percent from fat), 2 grams fat (0.4 gram saturated), 17 mg. cholesterol, 3 grams protein, 19 grams carbohydrates, 1.4 grams dietary fiber, 57 mg. sodium.


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