Instructions: Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray. Combine the flour, oats, sugar, baking powder and baking soda; stir to mix well. Stir in the egg white and just enough of the yogurt to form a stiff dough. Gently stir in the raspberries. Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges.

Pull the wedges out slightly to leave a 1/2-inch space between them.

Brush the tops lightly with skim milk or beaten egg white. Bake for 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot with raspberry fruit spread.

Yield: 12 scones

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