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Proper Scottish Oat Scones

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  35 Minutes
  8 servings
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.
RECIPE INGREDIENTS
2 tablespoons  butter
1 1/4 cups  rolled oats
3/4 cup  all-purpose white flour
3/4 cup  whole-wheat pastry flour
1/4 cup  sugar
1 tablespoon  baking powder
1/2 teaspoon  baking soda
1/2 teaspoon  salt
1/2 cup  raisins
1   large egg lightly beaten
1/2 cup  nonfat plain yogurt
2 tablespoons  canola oil
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Teatime Treat: Scones
Nutrition Facts per Serving
Yield:   8 servings
Calories: 255
Fat. Total: 8g
Protein: 6g
Carbohydrates, Total: 40g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 34mg
Sodium: 392mg
% Cal. from Fat: 28%
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