1 1/2 c. all-purpose flour
1 1/4 c. quick or old fashioned oats, uncooked
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt, optional
1/2 c. vegetable oil or butter, melted
1/3 c. skim milk
1/4 c. egg substitute or 1 egg, beaten
1/2 c. raisins or currants
1 tbsp. sugar
1/8 tsp. cinnamon

Heat oven to 375 degrees. Combine dry ingredients. Add butter, milk and egg, mixing just until dry ingredients are moistened; stir in raisins. Shape dough to form ball; gently knead 5 times.

On wax paper covered surface, pat out dough to form 8 inch square. With sharp knife, cut into quarters; cut each quarter in half diagonally to form 8 triangles. Cut each triangle in half again forming 16 triangles.

Combine sugar and cinnamon; sprinkle over biscuits. Transfer biscuits to ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Serve warm. Makes 16 scones.