OATMEAL RAISIN SCONE RECIPE RECIPES
OATMEAL RAISIN SCONES RECIPE - FOOD.COM
Appropriate for Diabetics. Uses a food processor, great way to hide the nutrious stuff from the kids! Can be made up to 4 hours ahead before baking.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Grind 1 cup oats in a food processor.
- Add flour, sugar, baking powder, and baking soda and "pulse" until blended.
- Add margarine and pulse until mixture resembles a coarse meal.
- Transfer to a large bowl and add raisins and remaining oats.
- Make a well in the center and gradually add buttermilk.
- Knead dough on lightly floured surface, about 10 turns.
- Divide into 3 pieces and pat to 3/4 inch thickness. Cut each into quarters (12 scones).
- Brush with skim milk and bake in preheated oven for about 28 minutes. (May wait up to 4 hours before baking).
Nutrition Facts : Calories 229.4, FatContent 7, SaturatedFatContent 1.3, CholesterolContent 1.1, SodiumContent 178.5, CarbohydrateContent 36.9, FiberContent 2.2, SugarContent 10.5, ProteinContent 5.5
OATMEAL RAISIN SCONES RECIPE - BETTYCROCKER.COM
Relish these scones packed with the flavors of oats and raisins made using Gold Medal® all-purpose flour – a perfect bread recipe.
Provided by Betty Crocker Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix flour, oats, 2/3 cup sugar, 1 1/2 teaspoons of the cinnamon and the baking powder until blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in raisins, 1 cup whipping cream and the vanilla with fork until mixture leaves side of bowl and forms a soft dough.
- On lightly floured surface, knead dough lightly 5 times. On cookie sheet, pat dough with floured hands into 8-inch round. Using sharp knife, cut round into 10 wedges, but do not separate. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush dough with 1 tablespoon whipping cream; sprinkle with cinnamon-sugar.
- Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 370 , CarbohydrateContent 51 g, FatContent 4 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 200 mg
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