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Buttermilk Toasted Oat Scones




Source of Recipe


Internet


List of Ingredients




1/2 cup of quick cooking or regular oats
1/2 cup of oat bran
3 tablespoons of firm margarine or butter
1 cup of all purpose flour
1/4 cup of packed brown sugar
1 1/2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of chopped figs or prunes
2 egg whites
about 1/2 cup of low fat or nonfat buttermilk

Heat oven to 350ºF. Spread the oats and oat bran in ungreased rectangular pan, 13 x 9 x 2 inches. Bake for 15 to 20 minutes, stirring occasionally, until light brown, cool. Increase oven temperature to 400ºF. Cut margarine into flour, brown sugar, baking powder, baking soda and salt with pastry blender in large bowl until mixture resembles fine crumbs. Stir in toasted oat mixture and figs. Stir in egg whites and just enough buttermilk so dough leaves side of bowl and forms a ball. Turn the dough onto a lightly floured surface, gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8 inch circle on ungreased cookie sheet. Cut into 8 wedges, but do not separate. Brush with buttermilk and sprinkle with oats if desired. Bake for 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet, carefully separate wedges. Serve warm. Makes 8 scones



Recipe