| 1 | Combine the flours, baking powder, and cinnamon in a bowl. |
| 2 | Cut in the margarine until the mixture resembles coarse crumbs. |
| 3 | Chop the apple. |
| 4 | Stir in the apple and rolled oats. |
| 5 | Add the egg whites, apple juice or milk, and honey; mix well. |
| 6 | The dough will be sticky. |
| 7 | Spray a baking sheet with nonstick coating. |
| 8 | Pat dough into a 7-inch circle on the baking sheet with floured hands. |
| 9 | Use a long, thin-bladed spatula to cut into 12 wedges. |
| 10 | Separate the wedges, leaving ?inch between them. |
| 11 | Brush with a little skim milk. |
| 12 | Bake in a 400°F oven until golden, 10 to 12 minutes. |
| 13 | Serve warm. |
| 14 | Makes 12 scones. |
| 15 | Orange-cinnamon scones. |
| 16 | Prepare the apple-cinnamon scones as above, except stir 1 teaspoon finely shredded orange peel into the flour mixture and substitute ?cup currants for the apple and 3 tablespoons orange juice for the apple juice. |
| 17 | Shape and bake as directed. |
| 18 | Nutrition information per scone: calories: 126 protein: 3 g carbohydrates: 16 g fat: 6 g cholesterol: 0 sodium: 107 mg potassium: 70 mg fiber: 1 g [ better homes & gardens; june 1988 ] |
