Cinnamon Oatmeal Currant Scones
4 tablespoons milk, divided
3 tablespoons butter, softened
1 large egg
2 teaspoons vanilla extract
1/3 cup quick rolled oats
1/2 cup currants
HEAT oven to 425°F. Coat baking sheet with no-stick cooking spray. Reserve 1/3 cup cinnamon swirl mix from package. Place remaining mix on medium plate. Pour 1 tablespoon milk in shallow bowl.
COMBINE quick bread mix, 1/3 cup reserved cinnamon swirl mix, 3 tablespoons milk, butter, egg and vanilla in large bowl. Stir in oats and currants.
SPRINKLE 1 tablespoon cinnamon swirl mix from plate onto working surface before placing batter on top. Shape evenly into an 8-inch circle. Cut into 8 wedges. Dip both sides in milk in shallow bowl . Coat both sides with cinnamon swirl mix on plate. Place on prepared baking sheet 1-inch apart.
BAKE 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Serving Size (1 of 8 scones), Calories 290 (Calories from Fat 90), Total Fat 10g (Saturated Fat 5g, Trans Fat g), Cholesterol 35mg, Sodium 330mg, Total Carbohydrate 55g (Dietary Fiber 3g, Sugars 7g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.