Bet you never thought you'd be eating scones while you were on a diet! These scones, however, are so diet friendly that they aren't even a dessertyou can have them for breakfast. High in fiber, protein, and Resistant Starch, they will keep you satisfied in every way.
Resistant Starch: 1.2g
More From Health
Bake: 25 Minutes
Total: 45 Minutes
- Calories: 348
- Fat: 13g
- Saturated fat: 7.5g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1g
- Protein: 6g
- Carbohydrate: 53g
- Fiber: 5g
- Cholesterol: 31mg
- Sodium: 271mg
- 1 1/2 cups whole-wheat pastry flour
- 1 cup old-fashioned rolled oats
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup dried cherries
- 1/2 cup crystallized ginger, coarsely chopped
- 1/4 cup low-fat buttermilk
- 2 large egg whites, whisked
- All-purpose flour (as needed)
- 1. Preheat oven to 350°. Line a baking sheet with parchment paper, and set aside.
- 2. Combine flour, oats, brown sugar, baking powder, baking soda, and salt in a food processor. Process 10 seconds or until oats are finely chopped. Add butter; process until mixture resembles coarse meal.
- 3. Transfer flour mixture to a large mixing bowl; stir in cherries and crystallized ginger.
- 4. Combine buttermilk and egg whites in a small bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir just until a sticky dough forms.
- 5. Transfer dough to parchment paperlined baking sheet, and pat into a 9-inch circle (about 1-inch thick). Sprinkle with all-purpose flour, if necessary, to keep the dough from sticking to hands. Divide the dough into 8 equal wedges. Separate wedges slightly, and bake at 350° for 25 minutes or until golden brown and a wooden pick inserted in center comes out clean.
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