Whole Wheat Oat Scones
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
vegetable oil
|
|
| ⅓ | cup |
milk, skim
|
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 ¼ | cups |
oats, quick cooking
|
*
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
butter buds
|
* |
| ½ | cup |
raisins, seedless
or currants |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
vegetable oil
|
|
| 79 | ml |
milk, skim
|
|
| 1 | each |
eggs
|
|
| 355 | ml |
whole-wheat flour
|
|
| 296 | ml |
oats, quick cooking
|
*
|
| 59 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
cream of tartar
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
butter buds
|
* |
| 118 | ml |
raisins, seedless
or currants |
|
Directions
Mix together dry ingredients in a separate bowl from the wet ingredients.
Combine the wet into the dry. Add raisins or currants if desired. Shape into approximately 12 balls (or whatever shape you would like) and bake at 350℉ (180℃) for 20 min or until golden brown on top.
Further variations: 1.
Whether making the original or my variation, I sprinkle the rounds before cutting and baking with sugar and cinnamon.
- At end-of-year holiday time I substitute the mixed candied fruits 3. For a maple flavor, substitute REAL maple syrup for the milk, 4. Chop ½ cup walnuts and add to either the original or the whole.
