1 1/2 c. flour
1/2 c. oat bran or uncooked quick oats
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/3 c. butter, melted
1/3 c. skimmed milk
1 lg. egg
1/2 c. raisins

Heat oven to 375 degrees. In medium bowl, combine dry ingredients. Add milk, butter, and egg. Mix until dry ingredients are moistened. Stir in raisins. With floured hands, gather dough and place on piece of wax paper. Pat out to form an 8" square. With floured knife, cut into quarters; cut each quarter diagonally to form 8 triangles. Cut each triangle in half again to form 16 smaller triangles in all.

To prepare topping: 1/8 tsp. cinnamon 1 tbsp. melted butter

In small bowl, combine sugar and cinnamon. Brush scones with melted butter, sprinkle with cinnamon-sugar. Transfer scones to ungreased cookie sheet. Bake 14 to 16 minutes or until light golden brown. Serve warm with butter or jam.