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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


Recipe Summary test

35 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 scone
258 calories; protein 6.5g; carbohydrates 40.3g; dietary fiber 3g; sugars 13.2g; fat 8.1g; saturated fat 2.6g; cholesterol 31.2mg; vitamin a iu 123.5IU; vitamin c 0.3mg; folate 39.4mcg; calcium 137.5mg; iron 1.4mg; magnesium 9.2mg; potassium 129.1mg; sodium 396.4mg; thiamin 0.1mg.

2 1/2 other carbohydrate, 2 fat