Proper Scottish Oat Scones Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1/2 tsp: Baking soda,
1 1/4 cup: Rolled oats,
1/2 tsp: Salt,
3/4 cup: All-purpose white flour,
1/2 cup: Raisins,
3/4 cup: Whole-wheat pastry flour,
1 large: Egg, lightly beaten
1/4 cup: Sugar,
1/2 cup: Nonfat plain yogurt,
1 tbsp: Baking powder,
2 tbsp: Canola oil,
Directions:
The yogurt reduces the grams of fat to 1/2 the regular recipe.
Browning the butter intensifies its flavor, so less is needed. Soft
pastry flour requires less shortening than harder, higher gluten
all-purpose or bread flour. [You could probably replace the 1/4 cup
sugar with 1/8 cup Fructose, but I have not tried this.]
Preheat oven to 425. Spray a baking sheet with nonstick cooking
spray. Melt butter in a small saucepan over low heat and cook until
it begins to turn light brown., about 2 min. Skim foam and pour into
a small bowl. In a large bowl, stir together oats, flour, sugar,
baking powder, baking soda and salt. Stir in the raisins and make a
well in the center. In a small bowl, combine the browned butter, egg,
yogurt and oil; add to the dry ingredients, stirring until just
moistened. Turn out onto a lightly floured surface and gently knead
several times to form a ball. Pat into an 8" circle and cut into 8
wedges. Place the wedges on the baking sheet and bake about 12 min.,
or until lightly browned and firm to the touch. Transfer to a rack
and let cool slightly. Serve warm.
210 calories per serving: 7 g protein, 7 g fat, 40 g carbs, 412 mg
salt, 35 mg cholesterol.
Source: Recipe Rescue- Healthy New approaches to Traditional
Favorites. Author: Edited by Patricia Jamieson and Cheryl Dorchner
from Eating Well Magazine.
Posted by: Jim Weller
Submitted By JIM WELLER On 04-28-95
Source from luhu.jp
Browning the butter intensifies its flavor, so less is needed. Soft
pastry flour requires less shortening than harder, higher gluten
all-purpose or bread flour. [You could probably replace the 1/4 cup
sugar with 1/8 cup Fructose, but I have not tried this.]
Preheat oven to 425. Spray a baking sheet with nonstick cooking
spray. Melt butter in a small saucepan over low heat and cook until
it begins to turn light brown., about 2 min. Skim foam and pour into
a small bowl. In a large bowl, stir together oats, flour, sugar,
baking powder, baking soda and salt. Stir in the raisins and make a
well in the center. In a small bowl, combine the browned butter, egg,
yogurt and oil; add to the dry ingredients, stirring until just
moistened. Turn out onto a lightly floured surface and gently knead
several times to form a ball. Pat into an 8" circle and cut into 8
wedges. Place the wedges on the baking sheet and bake about 12 min.,
or until lightly browned and firm to the touch. Transfer to a rack
and let cool slightly. Serve warm.
210 calories per serving: 7 g protein, 7 g fat, 40 g carbs, 412 mg
salt, 35 mg cholesterol.
Source: Recipe Rescue- Healthy New approaches to Traditional
Favorites. Author: Edited by Patricia Jamieson and Cheryl Dorchner
from Eating Well Magazine.
Posted by: Jim Weller
Submitted By JIM WELLER On 04-28-95
Source from luhu.jp