Ingredients

1/2 cup evaporated cane juice or sugar

4 tablespoons fat-free cream cheese

4 tablespoons canola oil

4 large egg whites

1/2 cup nonfat plain yogurt

2 teaspoons vanilla extract

1 1/4 cups (6 packets) instant oatmeal

3/4 cups whole wheat flour

3 teaspoons baking powder

1 cup apples diced into small cubes

1/2 dried cranberries or raisins

Glaze:

1 cup powdered sugar

1 to 2 tablespoons nonfat milk

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract or 1/2 tablespoon maple syrup

Preparation

  1. preheat oven to 350 degrees. Spray cookie sheet with nonstick vegetable spray or line with parchment paper.
  2. Cream cane juice or sugar, cream cheese and oil until smooth.
  3. Beat in egg whites and mix in yogurt and vanilla.
  4. In another bowl, mix together oatmeal, flour and baking powder. Add diced apples and cranberries to dry mixture.
  5. Gently fold dry and wet ingredients together (if mix is too dry, add 1 to 2 tablespoons nonfat milk)
  6. Place spoonfuls of dough onto prepared sheet, leaving room between scones.
  7. Bake 20 to 25 minutes (only until bottoms of scones turn slightly golden.
  8. To make glaze, cream all ingredients together untilsmooth.
  9. Spread glaze over warm scones.