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. email@example.com MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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|Serving Size: 1 Serving (622g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 65 (4%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 214.1mg||66 %|
|Sodium 3696.6mg||127 %|
|Potassium 542.3mg||14 %|
|Total Carbohydrate 344g||101 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 338.3g|
|Protein 29.9g||43 %|
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Calories per serving: 1549
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