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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Puffy textured triangles - the British counterparts of biscuits - are easier than biscuits to mix and cut. Oat scones are traditionally served for afternoon tea, but are also nice for breakfast, brunch, and between-meal snacks. Serve hot if possible, but taste testers liked these warm and at room temperature as well. Dietetically sugar-free at less than 5 g per serving. Adapted from the American Diabetes Association. all-purpose flour quick-cooking or old-fashioned rolled oats baking soda cream of tartar sugar unsalted stick margarine or butter, milk egg whites, egg substitute cvt Ingredients:
1 1/2 cups all-purpose flour |
1 cup (quick or) regular oats |
1/2 tsp baking soda |
1 tsp cream of tartar |
1 tbsp sugar |
4 tbsp butter or stick margarine, softened |
1/2 cup lowfat milk |
1 egg white, lightly beaten |
1 egg or 1/4 cup egg substitute |
Directions:
1. In a large bowl, combine the flour, oats, baking soda, cream of tartar, and sugar.
2. Using a pastry cutter or fork, cut in the margarine until the mixture resembles cornmeal.
3. Make a well in the center and add milk and eggs. Quickly mix with a fork. Divide the dough in half. Turn out on a floured board.
4. Dip your fingers in flour and lightly flatten each dough half into a 1/2-inch circle. With a knife, cut each circle in half. Cut each half in half again and repeat, to make 8 triangles from each circle.
5. Place triangles on a baking sheet . Bake at 400 degrees F for 15 minutes or until golden and puffy.
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