Scottish Oat Scones
Total TimePrep: 25 min. Bake: 15 min.
- 1-3/4 cups quick-cooking oats
- 1-1/2 cups all-purpose flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup fat-free milk
- 1/3 cup canola oil
- 1/4 cup butter, melted
- 1 egg
- 1 egg yolk
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1 egg white
- 1 teaspoon water
- 1 teaspoon sugar
- In a large bowl, combine the oats, flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil, butter, egg and yolk; stir into oat mixture just until blended. Stir in raisins and cranberries (dough will be sticky).
- Turn dough onto a well-floured surface; divide in half. With lightly floured hands, pat each portion of dough into a 6-3/4-in. circle, 1/2 in. thick. Cut each into nine wedges; place 2 in. apart on baking sheets coated with cooking spray.
- In a small bowl, beat egg white and water; brush over tops of scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts1 each: 175 calories, 8g fat (2g saturated fat), 31mg cholesterol, 202mg sodium, 23g carbohydrate (9g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.
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Jan 21, 2012
These are not as flaky as I prefer my scones, but the flavor was excellent! I did try replacing the oil with vegetable shortening, used cold butter and cut the fat into the dry ingredients in the classic biscuit fashion, hoping to get a flakier scone but it still just wasn't.
Oct 17, 2009
Everyone I have made these for, loves them! They are yummy! They are quite wet though, so I had to use a generous amount of flour before cutting them into wedges.