"A lower fat scone recipe from Eating Well Magazine, May/June 1991. Posted for ZWT (and due to my fondness for scones)."
( have used Vegan margarine with good results)
1 1/4 cups
all-purpose white flour
whole wheat pastry flour
( may sub Splenda)
( I have subbed these out with dates and dried cranberries in the past)
egg, lightly beaten
nonfat plain yogurt
( may use soy with good results)
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.