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 dessert—you can have them for breakfast. High in fiber, protein, and Resistant Starch, they will keep you satisfied in every way.Resistant Starch: 1.2g

Recipe by Health August 2010

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Jim Bathie

Recipe Summary

prep:
20 mins
bake:
25 mins
total:
45 mins
Yield:
8 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Line a baking sheet with parchment paper, and set aside.

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  • 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.

  • Transfer flour mixture to a large mixing bowl; stir in cherries and crystallized ginger.

  • 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.

  • Transfer dough to parchment paper–lined 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.

Source

The CarbLovers Diet

Nutrition Facts

348 calories; fat 13g; saturated fat 7.5g; mono fat 3g; poly fat 1g; protein 6g; carbohydrates 53g; fiber 5g; cholesterol 31mg; sodium 271mg.
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