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Buttermilk-Toasted Oat Scones




Source of Recipe


Betty Crocker’s New Low-Fat, Low-Cholesterol Cookbook

1/2 cup quick-cooking or old-fashioned oats
1/2 cup oat bran
1 cup flour
1/4 cup brown sugar
1-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (Do not leave out salt)
3 Tbs cold stick margarine
1/2 cup chopped figs or prunes
1/4 cup egg substitute OR 2 egg whites
About 1/2 cup fat-free buttermilk

Heat oven to 350-F. Spread oats and oat bran in ungreased 13-in. x 9-in. x 2-in. baking pan. Bake 15-20 minutes, stirring occasionally, until light brown; cool. Increase oven temp. to 400-F. In a large bowl, combine the next 5 ingredients, cut in margarine until mixture resembles fine crumbs. Stir in oat mixture and figs. Stir in egg substitute and just enough buttermilk so dough leaves the sides of the bowl and forms a ball. Turn dough onto a lightly floured surface. Knead lightly 10 times. Place on ungreased cookie sheet. Pat into an 8-inch circle. Cut circle into 8 wedges with a sharp knife dipped in flour; do not separate. Brush with buttermilk and sprinkle with oats if desired. Bake for 16-18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate into wedges. Serve warm.

8 scones