HEALTHY SCONES RECIPE RECIPES
SCONES | HEALTHY BAKING RECIPE - HEART FOUNDATION
Here’s an easy scone recipe that can be adapted endlessly to suit any tastes.
Provided by Heart Foundation NZ
Yield 12
Nutrition Facts : ServingSize serve, Calories 572kJ
(RELATIVELY) HEALTHY OATMEAL SCONES RECIPE - FOOD.COM
After finding an old scone recipe in the crevices of my kitchen, I experimented a little and it turned into a low fat--but still delicious!--treat, great for breakfast, snacks, or afternoon tea. These are best warm, split in half and spread with jam, preserves, butter, and/or clotted cream. Also great with a hot cup of tea. =)
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 450 degrees Fahrenheit.
- Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).
- Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs.
- Add dried fruit to dry mixture if desired.
- In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla).
- Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
- Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles) to maximize servings.
- Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
- For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly.
- Enjoy.
Nutrition Facts : Calories 153.8, FatContent 5.2, SaturatedFatContent 2.8, CholesterolContent 8.6, SodiumContent 214.4, CarbohydrateContent 23.1, FiberContent 2.8, SugarContent 4.5, ProteinContent 4.5
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