I love scones but they tend to be high in fat. When I discovered this recipe years ago in Shape Magazine I was delighted. The scones are still delicious but lower in fat and you can make them in smaller portion sizes than a standard scone. I like these particularly around the busy holiday times. They're great for a light breakfast with the family, as a gift, or to grab on the go.
Ingredients
1 2/3c all-purpose flour
3/4c rolled old-fashioned oats
1/3c sugar
1/3c whole wheat pastry flour
2tsp baking powder
1/2tsp baking soda
1/2tsp salt
6tbsp butter, chilled, cut into small pieces
1/3c lowfat buttermilk
2lg eggs
1tsp vanilla extract
additional buttermilk for glazing
4tsp brown sugar mixed with 1/2tsp ground cinamon
Directions
Preheat oven to 350F. Line a baking sheet with parchment paper or foil. Pulse dry ingredients in a blender until the oats are finely ground (I tend to throw in an additional teaspoon of cinnamon in the batter, it gives a little more flavor). Transfer to a large bowl. Rub in butter until the mixture forms a coarse meal.
In a small bowl, whisk together buttermilk, eggs and vanilla. Pour over oat mixture. Using a fork, toss until a moist dough just forms. Turn out onto a floured sugace and pat into a 7in circle. Cut into 8 wedges and arrange 1/2in apart on baking sheet.
Glaze scones by brushing lightly with buttermilk. Sprinkle with cinnamon sugar. Bake 18min, until scones puff and are pale golden.
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