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Oatmeal Scones

Oatmeal Scones

Southern Living AUGUST 2006

  • Yield: Makes 8 servings
  • Prep time:10 Minutes
  • Bake:21 Minutes

Ingredients

  • 3/4 cup uncooked quick-cooking oats
  • 1/3 cup sugar
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter, cut up
  • 2/3 cup fat-free buttermilk
  • 1 large egg
  • Vegetable cooking spray
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons fat-free buttermilk
  • 2 tablespoons chopped pecans, toasted

Preparation

1. Bake oats in a 15- x 10-inch jelly-roll pan at 400° for 6 minutes or until lightly browned. Cool.

2. Combine oats and next 5 ingredients.

3. Cut butter into oats mixture with a pastry blender or fork until crumbly. Stir together 2/3 cup buttermilk and egg. Add to flour mixture, stirring just until dry ingredients are moistened and dough forms.

4. Turn dough out onto a jelly-roll pan coated with cooking spray. Shape dough into a 7 1/2-inch circle.

5. Combine 3 Tbsp. sugar and 1/2 tsp. cinnamon. Brush dough with 1 1/2 Tbsp. buttermilk. Sprinkle with sugar mixture and pecans.

6. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cut into 8 wedges; serve immediately.

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 21%
  • Fat: 5.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 5.7g
  • Carbohydrate: 40.5g
  • Fiber: 1.7g
  • Cholesterol: 34mg
  • Iron: 1.9mg
  • Sodium: 327mg
  • Calcium: 110mg
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