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Buttermilk-Toasted Oat Scones




Source of Recipe


Betty Crocker’s New Low-Fat, Low-Cholesterol Cookbook
Exchanges
Yield: 8 scones

1/2 c. quick-cooking or old-fashioned oats
1/2 c. oat bran
1 c. flour
1/4 c. brown sugar
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt (Do Not leave out salt)
3 T. cold stick margarine
1/2 c. chopped figs or prunes
1/4 c. egg substitute OR 2 egg whites
About 1/2 c. 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. 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 at 400-F for 16-18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate into wedges. Serve warm.

One scone equals: 170 calories…5 gm fat (1 gm saturated)…0 cholesterol…280 mg sodium…29 gm carbohydrate…2 gm fiber…4 gm protein ++++ Exchanges: 2 starch