Oatmeal Scones
This recipe makes 8 scones servings
Nutritional Info |
|
|---|---|
| Per scone: about | - |
| cal | 294 |
| pro | 7 g |
| total fat | 14 g |
| sat. fat | 8 g |
| carb | 36 g |
| fibre | 2 g |
| chol | 56 mg |
| sodium | 364 mg |
| potassium | 144 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 14 |
| vit A | 11 |
| folate | 29 |
With a hint of cinnamon, this is a delicious breakfast scone. If you like raisins or dried cranberries, add 1/2 cup (125 mL) after cutting in the butter.
Ingredients
- 1-3/4 cups all purpose flour
- 1 cup quick cooking rolled oats, (not instant)
- 2 tbsp granulated sugar
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- 1 egg
- Topping:
- 1 tbsp buttermilk
- 1 tbsp coarse sugar
Preparation
In large bowl, whisk together all-purpose flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt. Using pastry blender, cut in butter until crumbly.
In separate bowl, whisk buttermilk with egg; pour over flour mixture. Stir with fork to make ragged dough.
With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Place on parchment paper–lined baking sheet. Pat into 1/2-inch (1 cm) thick round. Cut into 8 wedges.
Topping: Brush dough with buttermilk; sprinkle with sugar. Bake in 400°F (200°C) oven until golden, about 25 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 24 hours or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
Source : Canadian Living Magazine: May 2009
- Keywords : Mother's Day; Breakfast; Bread; Flour; Oats; Buttermilk; Bake; Butter; Eggs;
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