Skinny Scones
Submitted by yvonnemcdonald
Crispy golden wheat scones with plump raisins, ready in 25 minutes for guilt-free breakfast treats that skimp on fat but not on taste.
YIELD
10 sconesPREP
10 minCOOK
12 minREADY
25 minThese quick drop scones bring together crunchy wheat flakes and sweet raisins in a lighter treat that won’t weigh you down.
No rolling, no cutting, just scoop and bake for scones with crispy edges and tender centers.
The self-rising flour does the leavening work while a touch of brown sugar adds warm caramel notes.
Serve these warm from the oven with a smear of jam or a drizzle of honey.
Kitchen Tips
- Use fresh wheat flakes for the best crunch; stale cereal makes soggy scones
- Don’t overmix the batter or scones will turn tough and dense
- Space scones 2 inches apart so heat circulates for even browning
- Watch closely after 10 minutes; ovens vary and scones can dry out quickly
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Coat a medium-size baking sheet with nonstick cooking spray; set aside.
In a medium-size bowl, combine cereal, flour, raisins and brown sugar.
Add milk and melted margarine and mix thoroughly with a wooden spoon.
Drop by heaping tablespoonfuls onto baking sheet, spacing about 2 inches apart.
Bake 10 to 12 minutes or until golden brown.
Serve warm.
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