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Proper Scottish Oat Scones

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Ingredients

Adjust Servings:
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

Nutritional information

170
Calories
49 g
Calories From Fat
5.5 g
Total Fat
1.7 g
Saturated Fat
20.8 mg
Cholesterol
272.3 mg
Sodium
27.1 g
Carbs
2.1 g
Dietary Fiber
8.7 g
Sugars
4.2 g
Protein
54g
Serving Size

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Proper Scottish Oat Scones

Features:
    Cuisine:

    These are very nice scones. used dried cranberries and sprinkled the scones with sugar. I like that there is oatmeal in them. Thanks for sharing a real winner.

    • 55 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Proper Scottish Oat Scones, A lower fat scone recipe from Eating Well Magazine, May/June 1991 Posted for ZWT (and due to my fondness for scones) , These are very nice scones used dried cranberries and sprinkled the scones with sugar I like that there is oatmeal in them Thanks for sharing a real winner , What a wonderful recipe, JB! My yogurt was nonfat greek vanilla, and the slight vanilla flavour was a lovely addition I also used golden raisins and added in some dried blueberries, too The instructions were perfect, and I shared them with my very pleased landlords (whose adorable 3 year old brought my note saying I had scones if they wanted any upstairs with the biggest smile on his face!) They love it when I bake on weekend mornings, and it’s recipes like this that have given me such a good reputation! This one’s going in my cookbook, and I’m passing it on to my sister, too Like Maito, I love my scones with a crunchy sweet topping, so as usual, I gave a light sprinkling of Starrynews’ recipe #297272 which is a pantry staple! Recipenapped for Veggie Swap #39 ~ October Thanks again for another winner, JB!


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    Steps

    1
    Done

    1. Preheat Oven to 425f 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
    Done

    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
    Done

    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
    Done

    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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