Recipe by MA HIKER
Healthy & Tasty!
Top Review by Annacia
On the whole I liked these. Made a half recipe for 6 small scones that came out a lovely size. I found the dough to be a bit dry and needed to add another Tbsp of milk. That might well have been due to the fact that I use "porridge" oats that have flex seed, oat bran and a few other such things mixed in. Need to mention that I used Splenda for the sugar. The earthy flavor of the rosemary was a nice counterpoint but I found it a bit heavy for my taste. I would lessen the amount by a quarter to a half next time. Made for Healthy Choices.
- 1 3⁄4 cups all-purpose flour
- 1 cup rolled oats
- 1⁄4 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon orange zest
- 1 1⁄2 teaspoons dried rosemary, crushed
- 1⁄4 teaspoon salt
- 1⁄2 cup fat-free evaporated milk
- 3 tablespoons cooking oil
- 3 tablespoons egg substitute
Directions See How It's Made
- Spray a baking sheet with nonstick coating; set aside.
- In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl stir together milk, oil, and egg product.
- Add milk mixture all at once to flour mixture. Stir just until moistened.
- On a lightly floured surface knead dough 10 times. Lightly roll or pat dough to an 8-inch circle, about 3/4 inch thick. Cut dough into 12 wedges.
- Carefully transfer wedges to prepared baking sheet.
- Bake in a 400 degree F oven for 15 to 18 minutes or until golden brown.
- Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm.