3 pt. Blackberry Scones
Source of Recipe
Kathy From pages 192 & 193 of "Dining With The Duchess"
List of Ingredients
1 1/2 cups rolled oats
1 1/2 cups all purpose flour
1/3 cup sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) cold reduced calorie margarine, cut into small pieces *
3/4 cup low fat (1%) buttermilk
3 T seedless blackberry all fruit spread **
2 T fat free egg substitute ***Recipe
Preheat the oven to 375 F; lightly spray a baking sheet with nonstick cooking spray.
In a food processor, combine the oats, flour, sugar, baking powder, baking soda and salt; whirl until the oates are finely ground, about 1 minute. Add the margarine and pulse until coarsely granular, about 40 times. With the machine running, drizzle the buttermilk through the feed tube to form a dough.
On a floured surface, turn out the dough. With lightlyfloured hands, pat it into a 8 x 10 rectangle about 1/2" thick. With the side of your finger, make a shallow spiral shaped furrow in the dough; fill with the fruit spread, then gently press the fruit spread into the furrow. With a 2 1/2" biscuit cutter dipped in flour, cut out 12 scones, pushing the dough scraps together for the last. Transfer the scones to the baking sheet and brush the tops
with egg substitute. Bake until golden, about 12 minutes. Cool on wire racks.
Makes 12. at 3 pts. each
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Per serving: 161 calories, 5 g total fat, 1 g saturated fat, 1 mg cholesterol, 452 mg sodium, 26 g total carbohydrate, 1 g dietary fiber, 4 g protein, 120 mg calcium
Tip If available, use Irish steel cut oats; they'll add a pleasantly chewy texture to these dense, moist scones. Wrap any leftovers for breakfast.
Kathy's Notes:
* I used I Can't Believe It's Not Butter sticks.
** I omitted this step and baked them plain. Then spread the all fruit on as I ate the scone.
*** I omitted this too. And lightly sprayed the scones with cooking spray.
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