Power Scones

I originally posted this recipe back in 2009 but I thought it could use another mention. I am training for the Oyster Race and trying to cut back on the cupcakes so these delicious treats  satisfy my craving for baked goods while being kinder to my calorie and nutrition goals.

The scones are still delicious but lower in fat and you can make them in smaller portion sizes than a standard scone. They're great for a quick bite before hitting the trail.

Ingredients
1 2/3C  all-purpose flour
3/4C  rolled old-fashioned oats
1/3C   sugar
1/3C  whole wheat pastry flour
2 tsp  baking powder
1/2 tsp  baking soda
1/2 tsp salt
6 tbsp  butter, chilled, cut into small pieces
1/3 C  lowfat buttermilk
2 lg  eggs
1 tsp  vanilla extract
additional buttermilk for glazing
4 tsp  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.