Buttermilk Toasted-Oat Scones

1/2 cup quick-cooking or regular oats
1/2 cup oat bran
3 tablespoons firm margarine
1 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped dried figs or prunes
2 egg whites
1/2 cup low-fat buttermilk (about)
OR
1/2 cup nonfat buttermilk (about)
|Heat oven to 350º. Spread oats and oat bran in ungreased rectangular pan,
13 × 9 × 2 inches. Bake 15 to 20 minutes, stirring occasionally, until
light brown; cool.

Increase oven temperature to 400º. Cut margarine into flour, brown sugar,
baking powder, baking soda and salt with pastry blender in large bowl
until mixture resembles fine crumbs. Stir in oat mixture and figs. Stir in
egg whites and just enough buttermilk so dough leaves side of bowl and
forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie
sheet. Cut into 8 wedges but do not separate. Brush with buttermilk and
sprinkle with oats if desired.

Bake 16 to 18 minutes or until golden brown. Immediately remove from
cookie sheet; carefully separate wedges. Serve warm.