---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Oatmeal Apple Cranberry Scones
  Categories: Low-fat, Breads
       Yield: 12 Servings
  
       2 c  All-purpose flour
       1 c  Rolled oats
     1/3 c  Granulated sugar
       2 ts Baking powder
     1/2 ts Salt
     1/2 ts Baking soda
     1/2 ts Ground cinnamon
     3/4 c  Natural applesauce; divided
       2 tb Margarine
     1/2 c  Cranberries; coarsely choppe
     1/2 c  Peeled apple; chopped
     1/4 c  Skim milk
     1/4 c  Honey; plus
       2 tb Honey; divided
  
   Recipe by: Motts, A Better Way to Bake
        Preheat oven to 425 degrees; spray a baking sheet with nonstick
   cooking spray.  In a large bowl, combine the flour, oats, sugar, baking
   powder, salt, baking soda and cinnamon. Add 1/2 cup applesauce and the
   margarine; cut in with a pastry blender or fork until the mixture resembles
   coarse crumbs. Stir in the cranberries and apple. In a small bowl, combine
   the milk and 1/4 cup honey. Add to the flour mixture; stir together until
   the dough forms a ball.  Turn the dough out onto a well-floured surface;
   knead 10 to 12 times. Pat the dough into an 8-inch circle. Place on the
   baking sheet.  Use the tip of a knife to score the dough into 12 wedges. In
   another small bowl, combine the remaining 1/4 cup applesauce and 2
   tablespoons honey. Brush the mixture over the top of the dough. Bake for 12
   to 15 minutes, or until lightly browned. Immediatley remove from the baking
   sheet; cool on a wire rack for 10 minutes. Serve warm or cool completely.
   Cut into 12 wedges.   Penny Halsey (ATBN65B).
   
   Nutrition Analysis:  170 calories, 2.5g fat, 0mg cholesterol, 200mg sodium.
  
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