Rustic Oatmeal Scones
My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. —Gail D'Urso, Carlisle, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1-1/2 cups all-purpose flour
- 1/4 cup cold butter cubed
- 2 cups quick-cooking oats
- coarse sugar
- 1 cup (8 ounces) plain yogurt
- 1 cup dried blueberries or raisins
- 3 tablespoons fat-free milk, divided
- Carbohydrate 22.6534469781764 g
- Cholesterol 38.543958338957 mg
- Fat 16.4789464605852 g
- Fiber 3.42632822465897 g
- Protein 5.73195677017331 g
- Saturated Fat 9.52020629309472 g
- Serving Size 1 1 scone (65g)
- Sodium 1837.68812999149 mg
- Sugar 19.2271187535174 g
- Trans Fat 1.30347087516108 g
- Calories 256 calories
Preheat oven to 400degrees. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.
