Low Fat Honey Oat Scones
These are yummy and very versatile -- I made them this morning with chopped hazelnuts. A great low fat on the go breakfast!
- Ready In:
- 1 1⁄2 cups unbleached flour
- 1 cup quick oats
- 1 tablespoon baking powder
- 1⁄4 cup honey
- 3 tablespoons egg substitute
- 1⁄3 cup raisins or 1/3 cup dried cranberries
- 6 tablespoons fat-free buttermilk
- skim milk
- Combine flour, oats, and baking powder, stir to mix well.
- Stir in honey, egg substitute, raisins or cranberries, and buttermilk to form a stiff dough.
- Form into a ball and turn on a floured surface into a 7 inch circle.
- Coat a baking sheet with nonstick spray.
- Place circle of dough on sheet, and use a sharp floured knife to cut into 12 wedges.
- Pull wedges apart slightly, and brush the tops with skim milk.
- Bake at 375 for 20 minutes or until lightly browned.
- Serve hot!
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Am constantly on the lookout for good low fat recipes and I definitely found one in your Honey Oat Scones. I used raisins as I didn't have any dried cranberries and they turned out lovely. Nice texture and delicious taste. Will go great with a cup of tea for a light snack and will definitely be a perfect "on the run" breakfast when I am rushed in the mornings getting ready for work. Thank you Carianne for this wonderful recipe that I know I will be making on a regular basis.Reply
Ummm! So tasty! I love these! I didn't have any buttermilk, so I used skim instead; also couldn't find my dried cranberries in the cupboards, so I didn't put in any fruit either. The only thing is I thought they would be bigger--I only made ten wedges and couldn't imagine the little slivers that would be twelve. I will definitely make again!1Reply
I thought this was an excellent low fat recipe for one of my favorite treats - scones! I used 1 cup white flour, 1/2 cup whole wheat and the oats. I added about a full cup of dried fruit (a mix of apricot and currents), because when I skimp on fruit my family calls them "stones" instead of scones!! I was able to score the dough across in diameter 4 times and ended up with 8 large wedges. I will be interested in exploring the same basic recipe approach to other flavors of scones in the future!! Thanks for sharing this recipe.Reply
I'd never made scones on my own before, but I thought I'd give it a shot. Well, your recipe allowed this teenage chef to produce a fabulous meal! I was so glad to find a scone recipe without sugar. We have a big family, so I doubled it to make one batch with dried currants, and one batch plain. Instead of egg substitute, I used two eggs, and instead of all white flour, I replaced a cup of flour with whole wheat (those measurements are if you're doubling the recipe like I did). I also cut each round into six scones instead of twelve. They rose so beautifully and had a perfect "knobby" golden crust. My two-year-old brother called them "skunks," but that didn't seem to reflect any negative opinion on his part: he gobbled them up! My mom was quite impressed that they contained neither butter nor oil, yet were so tender and flaky. Thanks so much for this great recipe! I'll definitely be making it again and again.1Reply
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