Rosemary-Citrus Scones

• nonstick cooking spray (such as Pam)
• 1 34 cups flour
• 1 cup rolled oats
• 14 cup sugar (or use splenda-sugar combination)
• 1 tablespoon baking powder
• 1 tablespoon finely shredded orange rind
• 1 12 teaspoons dried rosemary, crushed
• 14 teaspoon salt
• 12 cup fat-free evaporated milk
• 3 tablespoons canola oil
• 3 tablespoons refrigerated or frozen fat-free liquid egg product, thawed or 1 egg

1. Spray a baking sheet with nonstick cooking spray;set aside;Heat oven to 400 degrees.
2. In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt.
3. In another bowl stir together milk, oil, and egg; ADD milk mixture all at once to flour mixture; stir just until moistened.
4. On a lightly floured surface knead dough 10 times; lightly roll or pat dough to an 8-inch circle, about 3/4-inch thick; Cut dough into 12-wedges.
5. Carefully transfer wedges to prepared baking sheet;Bake for 15 to 18 minutes or until golden brown; Remove from baking to wire rack for 5 minutes; serve warm.

nonstick cooking spray, flour, rolled oats, sugar, baking powder, orange rind, rosemary, salt, milk, canola oil, liquid egg

Taken from www.food.com/recipe/rosemary-citrus-scones-107300 (may not work)