Proper Scottish Oat Scones |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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A lower fat scone recipe from Eating Well Magazine, May/June 1991. Ingredients:
2 tablespoons butter (have used vegan margarine with good results) |
1 1/4 cups rolled oats |
3/4 cup all-purpose white flour |
3/4 cup whole wheat pastry flour |
1/4 cup sugar (may sub splenda) |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup raisins (i have subbed these out with dates and dried cranberries in the past) |
1 large egg, lightly beaten |
1/2 cup nonfat plain yogurt (may use soy with good results) |
2 tablespoons canola oil |
Directions:
1. 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 or 12 wedges (depending on the size you want).
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.
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