Proper Scottish Oat Scones

http://www.eatingwell.com/recipes/proper_scottish_oat_scones.html

From EatingWell:  May/June 1991

What alchemy gives scones their crumbly, buttery texture? And what wizardry it took to maintain that texture, after a little more than half the fat was cut from the original recipe. These are nutritionally superior to their forebears and offer 81 fewer calories.

8 servings | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

• 2 tablespoons butter
• 1 1/4 cups rolled oats
• 3/4 cup all-purpose white flour
• 3/4 cup whole-wheat pastry flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1 large egg, lightly beaten
• 1/2 cup nonfat plain yogurt
• 2 tablespoons canola oil

Preparation

1. Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.
2. Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
3. Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 wedges.
4. Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.

Nutrition

Per scone : 255 Calories; 8 g Fat; 3 g Sat; 1 g Mono; 34 mg Cholesterol; 40 g Carbohydrates; 6 g Protein; 3 g Fiber; 392 mg Sodium; 89 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 2 fat