Recipe by: San Diego Union-Tribune * (or other dried fruit, such as cranberries, raisins or currants). Heat oven to 400 degrees. Lightly grease cookie sheet with nonstick cooking spray. 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 two knives until mixture resembles coarse crumbs. Stir in dried cherries. Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4 -inch thick. 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 on cookie sheet. Bake in a 400-degree oven for 10 to 14 minutes or until light golden brown. Serve warm. 10 scones. Per scone: 200 calories, 6 g fat, 170 mg sodium, 20 mg cholesterol. jmerrill@prodigy.com MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" on Apr 4, 1998