1/5 Photos of Proper Scottish Oat Scones
A lower fat scone recipe from Eating Well Magazine, May/June 1991. Posted for ZWT (and due to my fondness for scones).
My Private Note
Units: US | Metric
- 2 tablespoons butter (have used Vegan margarine with good results)
- 1 1/4 cups rolled oats
- 3/4 cup all-purpose white flour
- 3/4 cup whole wheat pastry flour
- 1/4 cup sugar (may sub Splenda)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins (I have subbed these out with dates and dried cranberries in the past)
- 1 large egg, lightly beaten
- 1/2 cup nonfat plain yogurt (may use soy with good results)
- 2 tablespoons canola oil
- 11. Preheat oven to 425°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.
- 2Stir 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.
- 3Turn 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 or 12 wedges (depending on the size you want).
- 4Place 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.
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Nutritional Facts for Proper Scottish Oat Scones
Serving Size: 1 (54 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 169.9
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 1.6 g
- Cholesterol 20.7 mg
- Sodium 272.3 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 2.0 g
- Sugars 8.6 g
- Protein 4.2 g