Football and baking season is here!

I know fall is near because yesterday I saw the much loved (by me) and very tasty maple scones at Starbucks. However, I realize they are not so great for maintaining a skinny jeans and clingy knits kinda look. So last night I took part in two of my favorite activities... baking and football watching! I found a recipe and tweaked it a little to add in oats (hello heart healthy) and a few of my favorite secret ingredients. These were very tasty right out of the oven.

Low-Fat Cinnamon Oatmeal Scones

1/2 cup non-fat vanilla yogurt
1/2 cup non-fat sour cream
1 tsp vanilla extract
1 tsp lemon juice
2 cups flour
3/4 cup rolled oats
1/4 cup + 3 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/4 tsp salt
3-4 Tbsp chilled low fat margarine
1 tbsp brown sugar to top
If you can... A sprinkle of Vanilla Sugar from The Spice House(North and Wells)
Preheat oven to 400 degrees.

Whisk together the yogurt, sour cream, lemon juice and vanilla. Set aside.
Prepare baking sheet by spraying lightly with vegetable oil.

In a large bowl:Combine the flour, oats, sugar, baking powder, soda, cinnamon and salt.
Cut in the margarine until the mixture resembles course meal.
Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough.
Knead the dough on a lightly floured surface just until it can be shaped. DO NOT OVERWORK THE DOUGH, the scones will be tough.

Place the dough on the baking sheet.Pat the dough into an 8" - 10" long "log." Dust the top of the dough with 1 tbsp sugar, 1tbsp brown sugar (for those in Chicago a sprinkle of Vanilla Sugar from The Spice House is delish). Cut "to," not "through" the dough to mark 8 wedges. Bake the scones 20 minutes at 400 Deg.

You can add fillers (raisins, chips, etc.) or press nuts (almonds, pecans, etc.) onto the top before baking.