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.

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. "

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9 Reviews for Proper Scottish Oat Scones

03/22/2013

Anonymous

Bland

While the texture is very good, I found them a little bland. I would recommend adding a tsp of cinnamon to the batter

Pros: Soft moist texture

Comments

03/17/2013

emailclaires

Recommends this recipe

great scones

I've been making these for years! The browned butter is the trick to add flavor without tons of fat, and they are just lightly sweetened-perfect with morning latte on a relaxing weekend morning, especially for celebrating St Patrick's Day (like today!). I usually use all whole wheat pastry flour, and dried cranberries or dried blueberries instead of raisins. Love the orange zest idea; I bet that would combine perfectly with cranberries! Best eaten the same day as they dry out after a couple days.

Pros: tasty. lower fat, whole grain

Comments

02/19/2013

Anonymous

Recommends this recipe

Very tasty, added orange zest

This is a great alternative to higher calorie scones. I added orange zest and replaced about 1/8 cup of the yogurt with orange juice to change it up the second time I made them and it tasted great.

Pros: Not much fat

Comments

06/05/2012

jenrcollins

I thought these were a bit dry and lacking flavor but I've not had that many scones in my lifetime so...

Pros: Lower Calorie

Comments

05/12/2012

Anonymous

Recommends this recipe

Lowfat scones that don't taste low fat

I've used this delicious scone recipe that looks like any other scone -- and tastes better.-- since I first saw it in the magazine years ago. And I even use all whole wheat for the flour. My guests don't complain.

Pros: A favorite family and guest recipe for years.

Comments