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1 1/2 c All-purpose flour
1 1/2 c Old-fashioned oats OR 1 1/4 c Quick oats
3 tb Sugar
1 tb Baking powder
1 ts Cream of tartar
1/2 ts Salt
1/3 c Unsalted safflower margarine melted
2/3 c Low-fat buttermilk
1/2 c Raisins or currants
Nonstick vegetable spray
Preheat oven to 425 degrees F.
Combine flour, oats, sugar, baking powder, cream of tartar, and salt. Add margarine, buttermilk, and egg. Mix just until the dry ingredients are moistened. Stir in the raisins.
With your hands, shape the dough to form a ball. Pat out on a lightly floured surface to form an 8-inch circle. Cut into 12 wedges. Bake on a cookie sheet coated with nonstick vegetable spray for 12 to 15 minutes or until light brown. Serve warm. Makes 12 scones.
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