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Rustic Oatmeal Scones

My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. —Gail D'Urso, Carlisle, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    16 scones


  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 2 cups quick-cooking oats
  • 1 cup dried blueberries or raisins
  • 1 cup plain yogurt
  • 3 tablespoons fat-free milk, divided
  • Coarse sugar


  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened.
  • Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar.
  • Bake 13-15 minutes or until golden brown. Serve warm.
Nutrition Facts
1 scone: 186 calories, 4g fat (2g saturated fat), 11mg cholesterol, 273mg sodium, 32g carbohydrate (11g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
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  • 5986princessa
    Feb 24, 2020

    I could see that the dough was quite dry so I increased the yogurt to another 1/4 cup and still added a few tablespoons of milk to add more moisture. They are edible but I won’t make these again ??

  • Sydney
    May 5, 2018

    I loved this recipe! I followed it almost exactly, except I didn't have whole wheat flour on hand so I just increased the amount of all-purpose flour. I used raisins, vanilla yogurt, and coconut milk, and these scones turned out beautifully. My only critique is that they were a little on the dry side, but nothing a little butter and a pop in the mocrowave won't fix! I'm wondering if you could use fresh fruits in this such as blueberries and raspberries, rather than dried, and I will try that next time because I will definitely make these again!