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    Honey-Oat Scones


    Source of Recipe


    Secrets of Fat-Free Baking, Sandra Woodruff

    List of Ingredients




    1 1/2 cups All-purpose flour
    1 cup Rolled oats -- quick-cooking
    1 tablespoon Baking powder
    1/4 cup Honey
    3 tablespoons Liquid egg substitute
    1/3 cup Raisins
    1/4 cup Buttermilk; nonfat -- plus 2 tablespoons Buttermilk -- nonfat
    Skim milk

    Recipe



    Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray. Combine the flour, oats and baking powder; stir to mix well. Stir in the honey, egg substitute, raisins and buttermilk, adding just enough of the buttermilk to form a stiff dough.

    Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly with skim milk. Bake for about 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot.

 

 

 

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