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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Hazlenuts have plenty of good monounsaturated fats; these help lower the bad LDL cholesterol levels. These scones are slightly crumbly and slightly sweet - a perfect breakfast treat or mid-day snack. Ingredients:
1 1/3 cups regular oatmeal |
2/3 cup buttermilk |
1/4cup orange juice with pulp |
1/4 cup brown sugar |
1 egg |
1/2 tsp salt |
3/4 cup whole wheat flour |
3/4 cup all purpose flour |
1 1/2 tsp baking powder1/2 tsp baking soda |
4 tbsp butter |
1 cup chopped, dried cranberries |
1/2 cup chopped hazelnuts |
1 tbsp white sugar |
1/2 tsp cinnamon |
1 tsp vanilla extract |
Directions:
1. Preheat oven to 375*F
2. Place 1 cup oatmeal in microwave-safe pie plate
3. Microwave for 3 to 4 minutes or until fragrant, stirring once during cooking time
4. Let oatmeal cool
5. Place remaining oatmeal into a food processor & process until ground
6. In large bowl, combine buttermilk, orange juice, brown sugar, vanilla, and egg. Mix well.
7. In medium bowl, combine whole-wheat flour, all purpose flour, baking powder, salt and baking soda. Mix well.
8. Cut in the butter and mix until particles are fine.
9. Stir in the toasted oatmeal, and ground oatmeal.
10. Add the buttermilk.
11. Stir JUST until combined.
12. Add the cranberries and hazelnuts; form into a ball.
13. Place the dough on ungreased cookie sheet. Press with rolling pin to a 3/4 inch thick circle about 9 inches across.
14. With a sharp knife, cut the dough into 10 wedges and separate slightly.
15. In small bowl, combine white sugar and cinnamon.
16. Mix well; sprinkle over scones.
17. Bake for 13 to 20 minutes or until scones are light golden brown.
18. Remove to wire rack to cool for about 15 minutes; serve warm.
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