Prep 10 mins
Cook 30 mins
Appropriate for Diabetics. Uses a food processor, great way to hide the nutrious stuff from the kids! Can be made up to 4 hours ahead before baking.
- 473.18 ml rolled oats, divided
- 473.18 ml flour
- 59.14 ml sugar
- 4.92 ml baking powder
- 2.46 ml baking soda
- 88.74 ml chilled margarine
- 158.51 ml raisins
- 295.73 ml buttermilk
- 14.79 ml nonfat milk
- Preheat oven to 375°F.
- Grind 1 cup oats in a food processor.
- Add flour, sugar, baking powder, and baking soda and "pulse" until blended.
- Add margarine and pulse until mixture resembles a coarse meal.
- Transfer to a large bowl and add raisins and remaining oats.
- Make a well in the center and gradually add buttermilk.
- Knead dough on lightly floured surface, about 10 turns.
- Divide into 3 pieces and pat to 3/4 inch thickness. Cut each into quarters (12 scones).
- Brush with skim milk and bake in preheated oven for about 28 minutes. (May wait up to 4 hours before baking).
Everyone enjoyed these for brunch today. It is a great technique when you mix in the food processor. I used old fashioned oats and half white and half pastry flour. The oat flour makes nice soft dough with delicate results. Glad that I choose these for the photo swap.
These were really excellent. I used whole wheat pastry flour for the flour (which I pretty much always do) and used regular old fashioned oats for the ones in the food processor but quick cooking for the ones put right in. I figured I had both kinds so why not? LOL I used skim milk with lemon juice instead of buttermilk and I used half raisins and half craisins (sweetned dried cranberries). This makes a lovely, not too sweet, scone. (I have found most scones to be not so sweet honestly.) With a tad bit of butter or some tea these are wonderful. I would love to see how these freeze.... Thanks so much! I'm so glad I adopted you for pick a chef!