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!
Provided by Carianne
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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!
SCOTTISH OAT SCONES
These are delicious and won't last long.
Provided by Carol
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
- Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 22.8 g, Cholesterol 27.3 mg, Fat 7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 243.1 mg, Sugar 6.5 g
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
Provided by Taste of Home
Time 35m
Yield 16 scones
Number Of Ingredients 12
Steps:
- 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 : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 273mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
LOW FAT WHOLEMEAL/HONEY SCONES
Wanted to have something that was healthy but sweet and Low in Fat messed around with loads of other recipes and came up with this mix
Provided by Paul Mooney
Categories Scones
Time 25m
Yield 6 8, 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 200°C.
- Sieve the self rising flour and the whole meal flour together. Mix by letting it flow through your fingers for air.
- Add the baking soda and continue to mix.
- Next chop the margarine into small cm squares and drop into the mix. Break down the margarine with your fingers till all of the clumps are gone.
- Add 8 drops of lemon juice to the milk. Then slowly add the low fat milk into the mix. I use a knife to work in the milk to keep as much air in the mix.
- Continue adding milk until mix is moist and add in the honey.
- Powder you chopping board with flour and kneed the mix for a few second so as not to force out the air. Maneuver the mix like a pizza base and lay flat on board.
- Cut into 6 - 8 pieces and roll into shape about 1" to 1 &1/2 " thick and place on floured baking tray.
- Place in pre-heated oven for 10 - 15 minutes. Cool and enjoy!
Nutrition Facts : Calories 199.5, Fat 3.4, SaturatedFat 0.7, Cholesterol 1.3, Sodium 516.8, Carbohydrate 37.1, Fiber 3.1, Sugar 4.2, Protein 6.1
WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL
You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, side dish
Time 30m
Yield 12 small scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
- Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams
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