Orange Cranberry Scones

1¾ cups baking mix, such as Bisquickfrac12; cup uncooked whole rolled oats (old fashioned, see note)frac12; cup skim milkfrac14; cup orange juice (see note)frac12; cup sweetened dried cranberries (see note)Flour for dusting baking sheet1 tablespoon butter, melted

Heat oven to 425 degrees.In a large bowl, combine the mix, oats, milk, juice and berries. Stir together to moisten all the dry ingredients. Dough will be very moist but should not be soupy. Add more mix, 1 tablespoon at a time, until dough is not soupy, if necessary.Spray a baking sheet with nonstick cooking spray. Dust the sheet lightly with flour. Turn the dough out onto the sheet. Dust the top of the dough ball with additional flour and pat into a large disk, about 8 inches wide and 2 inches tall. With a sharp chef's knife, cut the disk into 6 #8220;pie slices.#8221; Separate the slices by moving them outward with the edge of the knife.Bake 10-12 minutes, or until golden brown. Remove from the oven and brush the tops with the melted butter. Serve immediately.Serves six.Cook's notes: Whole rolled oats are essentially uncooked oatmeal. Do not use instant oatmeal. Use liquid, breakfast-style orange juice (not frozen concentrate). Dried cherries also can be used.Nutrition values per scone: 227 calories (27 percent from fat), 7 g fat (2.5 g saturated), 37 g carbohydrates, 2 g fiber, 4 g protein, 5.5 mg cholesterol, 455 mg sodium.