Recipe by ladypit
I've been trying to find quick and easy and relatively healthy lunchbox treats for my first grader. Originally this was a blueberry scone recipe from hungry girl. I've made a bunch of modifications to T's taste and these are good.
Top Review by justcallmetoni
Since the posting chef and I have similar sensibilities about baking I was eager to try her latest creation as the others have been a treat. This was a bit more like a breakfast cookie than a traditional scone, so if you are expecting the later you might be a little disappointed. Since I love breakfast cookies and anticipated this result (the amount of oats was a clue) I was very pleased with the results a soft pillow of a biscuit with a chewy oaty texture. Even better they remained this way the next day, not always true with lowfat baked goods which do not often age well. While I was assembling I realized my stash of chips was near done and only had enough for half. The other half I dribbled a little mix of Recipe #185680 which complemented the recipe well. Indeed, this works well as a base for an endless combinations of flavors. Thanks ladypit!
- 1 1⁄3 cups old fashioned oats
- 2⁄3 cup low-fat baking mix (low fat bisquick)
- 1 teaspoon baking powder
- 1 tablespoon Splenda brown sugar blend
- 4 teaspoons Splenda brown sugar blend
- 4 teaspoons light butter, melted
- 2⁄3 cup nonfat vanilla soymilk
- 1⁄2 cup mini chocolate chip
Directions See How It's Made
- Preheat the oven to 400 degrees. Spray 2 cookie sheets with nonstick spray.
- Mix together in one bowl all the ingredients but the chocolate chips. Then fold in the chocolate chips.
- Mound the scones on the baking sheets leaving some space in between. Bake for 10-12 minutes or until starting to brown.