Prep 20 mins
Cook 15 mins
A lower fat scone recipe from Eating Well Magazine, May/June 1991. Posted for ZWT (and due to my fondness for scones).
- 29.58 ml butter (have used Vegan margarine with good results)
- 295.73 ml rolled oats
- 177.44 ml all-purpose white flour
- 177.44 ml whole wheat pastry flour
- 59.14 ml sugar (may sub Splenda)
- 14.79 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 118.29 ml raisins (I have subbed these out with dates and dried cranberries in the past)
- 1 large egg, lightly beaten
- 118.29 ml nonfat plain yogurt (may use soy with good results)
- 29.58 ml canola oil
- 1. 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.
- Stir 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.
- Turn 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).
- Place 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.
These are very nice scones. I used dried cranberries and sprinkled the scones with sugar. I like that there is oatmeal in them. Thanks for sharing a real winner.
What a wonderful recipe, JB! My yogurt was nonfat greek vanilla, and the slight vanilla flavour was a lovely addition. I also used golden raisins and added in some dried blueberries, too. The instructions were perfect, and I shared them with my very pleased landlords (whose adorable 3 year old brought my note saying I had scones if they wanted any upstairs with the biggest smile on his face!) They love it when I bake on weekend mornings, and it's recipes like this that have given me such a good reputation! This one's going in my cookbook, and I'm passing it on to my sister, too. Like Maito, I love my scones with a crunchy sweet topping, so as usual, I gave a light sprinkling of Starrynews' Spiced Sugar which is a pantry staple! Recipenapped for Veggie Swap #39 ~ October. Thanks again for another winner, JB!
I made these scones with sour cream (no yogurt on hand), added dried cranberries, & sprinkled coarse sugar on top. Also, I dropped them with a scoop as they were so sticky. They got VERY brown in 12 mins. (I didn't check them sooner--shame on me--because a reviewer had said they took more like 20 mins. to bake). But all that being said, they were quite delicious! The chunky oats gave them a nice texture.