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Proper Scottish Oat Scones

May/June 1991

Your rating: None Average: 3.8 (34 votes)

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.



READER'S COMMENT:
"I'm puzzled by the low average rating. These are delicious, not-too-sweet, and easy to make. My whole family is delighted every time I make them. "
Proper Scottish Oat Scones Recipe

Makes: 8 servings

Active Time:

Total Time:

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.

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrate, 2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Ethnic/Regional
English/Irish/Scottish
Preparation/ Technique
Bake
Health & Diet Considerations
Low cholesterol
High fiber
Meal/Course
Breakfast
Brunch
Snack
Season
Spring
Fall
Winter
Publication
May/June 1991

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