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. Source: EatingWell Magazine, May/June 1991

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Preheat oven to 425 degrees 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.

    Advertisement
  • 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.

  • 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.

  • 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 Facts

258 calories; 8.1 g total fat; 2.6 g saturated fat; 31 mg cholesterol; 396 mg sodium. 129 mg potassium; 40.3 g carbohydrates; 3 g fiber; 13 g sugar; 6.5 g protein; 124 IU vitamin a iu; 39 mcg folate; 138 mg calcium; 1 mg iron; 9 mg magnesium;

Reviews (10)

Read More Reviews
10 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0