1. Preheat oven to 400°F. In Classic Batter Bowl, combine flour, oats, brown sugar, baking powder and salt. Using Pastry Blender, cut in butter until mixture resembles coarse crumbs. Stir in dried fruit. Add milk; mix just until dry ingredients are moistened.
2. Turn dough out onto lightly floured surface; knead gently 8-10 times. Using lightly floured Baker's Roller®, roll out dough on Medium Round Stone with Handles to 9-in. circle, about 1/2 in. thick. Using Pizza Cutter, cut dough into 12 wedges; separate slightly. Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle over dough. Bake 15-17 minutes or until golden brown. Serve warm.

Yield: 12 scones

Nutrients per serving: (1 scone): Calories 200, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 3 g, Sodium 200 mg, Fiber 1 g

Cook's Tips: Raisins, currants, dried cherries or cranberries can be substituted for the mixed dried fruit.

For tender, flaky scones and biscuits, the butter should be cold before cutting it into the dry ingredients.