INGREDIENTS

    *1 3/4 cups all-purpose flour
    *1 cup rolled oats
    *1/4 cup sugar
    *1 Tbsp. baking powder
    *1 Tbsp. finely shredded orange peel
    *1 1/2 tsp. dried rosemary, crushed
    *1/4 tsp. salt
    *1/2 cup evaporated fat-free milk
    *3 Tbsp. cooking oil
    *3 Tbsp. egg substitute

DIRECTIONS

• Set the oven to preheat settings of 400 degrees F.
• Bring together flour, oats, sugar, baking powder, orange peel, rosemary and salt, combining them in a large mixing bowl.
• Use a separate bowl to blend in milk with oil and egg substitute. Add the milk mixture in a single addition to the flour mixture, mixing until moistened.
• Bring the dough over to a lightly floured surface and pat them to make 8-inch circle with about ¾ inch of thickness. Cut into 12 wedges and transfer into a baking sheet coated with cooking spray.
• Place it into the oven to bake for about 18 minutes or just until golden brown.
• Take the scones out of the baking sheet to cool over wire racks for about 5 minutes.
• Makes a dozen scones.