Proper scottish oat scones
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1¼ | cup | Rolled oats |
| ¾ | cup | All-purpose white flour |
| ¾ | cup | Whole-wheat pastry flour |
| ¼ | cup | Sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Raisins |
| 1 | large | Egg; lightly beaten |
| ½ | cup | Nonfat plain yogurt |
| 2 | tablespoons | Canola oil |
Directions
The yogurt reduces the grams of fat to ½ the regular recipe.
Browning the butter intensifies its flavor, so less is needed. Soft pastry flour requires less shortening than harder, higher gluten all-purpose or bread flour. [You could probably replace the ¼ cup sugar with ⅛ cup Fructose, but I have not tried this.] Preheat oven to 425. Spray a baking sheet with nonstick cooking spray. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown., about 2 min. Skim foam and pour into a small bowl. In a large bowl, stir together oats, flour, sugar, baking powder, baking soda and salt. Stir in the raisins and make a well in the center. In a small bowl, combine the browned butter, egg, yogurt and oil; add to the dry ingredients, stirring until just moistened. Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat into an 8" circle and cut into 8 wedges. Place the wedges on the baking sheet and bake about 12 min., or until lightly browned and firm to the touch. Transfer to a rack and let cool slightly. Serve warm.
210 calories per serving: 7 g protein, 7 g fat, 40 g carbs, 412 mg salt, 35 mg cholesterol.
Source: Recipe Rescue- Healthy New approaches to Traditional Favorites. Author: Edited by Patricia Jamieson and Cheryl Dorchner from Eating Well Magazine.
Posted by: Jim Weller
Submitted By JIM WELLER On 04-28-95