Proper Scottish Oat Scones
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.
- 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
- 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.
- 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.
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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- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Type of Dish
- Baked Goods, quick breads & muffins
- Total Time
- 45 minutes or less
- May/June 1991