Low Fat Honey Oat Scones

Total Time
Prep 10 mins
Cook 20 mins

These are yummy and very versatile -- I made them this morning with chopped hazelnuts. A great low fat on the go breakfast!


  1. Combine flour, oats, and baking powder, stir to mix well.
  2. Stir in honey, egg substitute, raisins or cranberries, and buttermilk to form a stiff dough.
  3. Form into a ball and turn on a floured surface into a 7 inch circle.
  4. Coat a baking sheet with nonstick spray.
  5. Place circle of dough on sheet, and use a sharp floured knife to cut into 12 wedges.
  6. Pull wedges apart slightly, and brush the tops with skim milk.
  7. Bake at 375 for 20 minutes or until lightly browned.
  8. Serve hot!
Most Helpful

Very good - I love the chewy texture the oats give to these. I also added about a 1/2 tsp of cinnamon, along with a 1/2 cup of chopped pecans and a 1/4 cup of cinnamon chips, along with the raisins. DH liked them too -- next time I will sprinkle them with cinnamon sugar after brushing the tops with milk before baking. I cut the dough into 8 wedges, and they are a nice size for breakfast or a snack. Thanks for posting - I will be making these again for sure! -M =)

Mary Scheffert March 26, 2006

Ummm! So tasty! I love these! I didn't have any buttermilk, so I used skim instead; also couldn't find my dried cranberries in the cupboards, so I didn't put in any fruit either. The only thing is I thought they would be bigger--I only made ten wedges and couldn't imagine the little slivers that would be twelve. I will definitely make again!

Sheepie87 August 28, 2007

I'd never made scones on my own before, but I thought I'd give it a shot. Well, your recipe allowed this teenage chef to produce a fabulous meal! I was so glad to find a scone recipe without sugar. We have a big family, so I doubled it to make one batch with dried currants, and one batch plain. Instead of egg substitute, I used two eggs, and instead of all white flour, I replaced a cup of flour with whole wheat (those measurements are if you're doubling the recipe like I did). I also cut each round into six scones instead of twelve. They rose so beautifully and had a perfect "knobby" golden crust. My two-year-old brother called them "skunks," but that didn't seem to reflect any negative opinion on his part: he gobbled them up! My mom was quite impressed that they contained neither butter nor oil, yet were so tender and flaky. Thanks so much for this great recipe! I'll definitely be making it again and again.

A Messy Cook December 17, 2006