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1 c. all-purpose flour
3 tbsp. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/3 c. butter
1 c. quick-cooking rolled oats
1/2 c. chopped raisins
2 egg whites
2 tbsp. skim milk
Skim milk for brushing tops

In medium bowl stir together flour, sugar, baking powder and cinnamon. Cut in butter until coarse crumbs. Stir in oats and raisins. Add egg whites and 2 tablespoons milk; mix well. (Dough will be sticky.)

On lightly floured board roll or pat dough into 7 inch circle. Cut into 12 wedges, dipping knife into flour as needed to prevent sticking. Place on ungreased baking sheet; brush tops lightly with more milk. Bake in 400 degree oven for 10 to 12 minutes or golden color. Serve warm. Makes 12 Scones.

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