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Oatmeal Scones
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 579
% Daily Value**
Total Fat 27g
42%
Saturated Fat 16g
24%
Unsaturated Fat 2g
Cholesterol 107mg
36%
Sodium 474mg
20%
Total Carbohydrate 73g
24%
Dietary Fiber 6g
22%
Sugars 21g
Protein 13g
Vitamin A  16%Vitamin C  1%
Calcium  16%Iron  22%
Potassium  16%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Oatmeal Scones

Date Added: November 27, 2010

Ingredients:

1/3 Cup Sugar
1/2 Teaspoon Salt to taste
1/2 Cup Dried Currants
1 1/2 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1 3/4 Cups Whole Wheat Pastry Flour
1 1/3 Cups Oats
3/4 Cup Unsalted Butter chilled cut into pieces
10 Tablespoons Buttermilk chilled
1 Egg beaten to blend (glaze)
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Directions:

1. Preheat oven to 375 deg F Line cookie sheet with parchment.

2. Combine first 5 ingredients in processor. Add butter and cut in until mixture resembles fine meal.

3. Transfer to large bowl. Mix in oats and currants.

4. Add 10 tablespoons buttermilk and mix just until dough comes together, adding more buttermilk by tablespoons if dry.

5. Turn dough out onto floured surface. Pat into 1-inch thick round.

6. Cut out rounds using 3 inch cookie cutter. Gather scraps; pat into 1-inch thick round.

7. Cut out more scones. Transfer scones to prepared cookie sheet, spacing 3 inches apart (scones will spread during baking).

8. Brush generously with egg glaze. Bake scones until brown, about 30 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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