1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (80g) Recipe makes 12 servings |
||
| Calories 229 | ||
| Calories from Fat 62 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 178mg | 7% | |
| Potassium 173mg | 4% | |
| Total Carbohydrate 36.9g | 12% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 10.5g | ||
| Protein 5.5g | 11% | |
Ingredients
- 2 cups rolled oats, divided
- 2 cups flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons chilled margarine
- 2/3 cup raisins
- 1 1/4 cups buttermilk
- 1 tablespoon nonfat milk
Directions
1
Preheat oven to 375°F.2
Grind 1 cup oats in a food processor.3
Add flour, sugar, baking powder, and baking soda and "pulse" until blended.4
Add margarine and pulse until mixture resembles a coarse meal.5
Transfer to a large bowl and add raisins and remaining oats.6
Make a well in the center and gradually add buttermilk.7
Knead dough on lightly floured surface, about 10 turns.8
Divide into 3 pieces and pat to 3/4 inch thickness. Cut each into quarters (12 scones).9
Brush with skim milk and bake in preheated oven for about 28 minutes. (May wait up to 4 hours before baking).
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- Course > Breads > Quick Breads > Scones
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: ladypit
On Sep 22, 2005
These were really excellent. I used whole wheat pastry flour for the flour (which I pretty much always do) and used regular old fashioned oats for the ones in the food processor but quick cooking for the ones put right in. I figured I had both kinds so why not? LOL I used skim milk with lemon juice instead of buttermilk and I used half raisins and half craisins (sweetned dried cranberries). This makes a lovely, not too sweet, scone. (I have found most scones to be not so sweet honestly.) With a tad bit of butter or some tea these are wonderful. I would love to see how these freeze.... Thanks so much! I'm so glad I adopted you for pick a chef!
From: PaulaG
On Jan 22, 2006
Everyone enjoyed these for brunch today. It is a great technique when you mix in the food processor. I used old fashioned oats and half white and half pastry flour. The oat flour makes nice soft dough with delicate results. Glad that I choose these for the photo swap.
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