Relatively Healthy Oatmeal Scones Recipes

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(RELATIVELY) HEALTHY OATMEAL SCONES



(Relatively) Healthy Oatmeal Scones image

After finding an old scone recipe in the crevices of my kitchen, I experimented a little and it turned into a low fat--but still delicious!--treat, great for breakfast, snacks, or afternoon tea. These are best warm, split in half and spread with jam, preserves, butter, and/or clotted cream. Also great with a hot cup of tea. =)

Provided by slicedpeaches

Categories     Scones

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 13

1 1/4 cups wheat flour
3/4 cup old fashioned oats
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup dried fruit (raisins, currants, cranberries, etc.) (optional)
1/4 cup light butter or 1/4 cup margarine
2/3 cup buttermilk
1 tablespoon half-and-half (optional)
2 teaspoons vanilla extract
extra sugar
1 tablespoon buttermilk (for brushing)

Steps:

  • Preheat your oven to 450 degrees Fahrenheit.
  • Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).
  • Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs.
  • Add dried fruit to dry mixture if desired.
  • In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla).
  • Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
  • Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles) to maximize servings.
  • Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
  • For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly.
  • Enjoy.

SCOTTISH OAT SCONES



Scottish Oat Scones image

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

1 ½ cups all-purpose flour
2 cups rolled oats
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup dried currants
1 egg, beaten
½ cup butter, melted
⅓ cup milk

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

LOW FAT HONEY OAT SCONES



Low Fat Honey Oat Scones image

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

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

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!

RUSTIC OATMEAL SCONES



Rustic Oatmeal Scones image

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

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

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

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