Nonstick spray coating
cup rolled oats
tablespoon baking powder
tablespoon finely shredded orange peel
teaspoons dried rosemary, crushed
cup evaporated fat-free milk
tablespoons cooking oil
tablespoons refrigerated or frozen egg product, thawed
- Spray a baking sheet with nonstick coating; set aside. In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl stir together milk, oil, and egg product. Add milk mixture all at once to flour mixture. Stir just until moistened.
- On a lightly floured surface knead dough 10 times. Lightly roll or pat dough to an 8-inch circle, about 3/4 inch thick. Cut dough into 12 wedges. Carefully transfer wedges to prepared baking sheet. Bake in a 400 degree F oven for 15 to 18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm. Makes 12 scones.
Nutrition Facts(Rosemary-Citrus Scones)
- Per serving:
- 145 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 153 mg sodium,
- 23 g carb.,
- 1 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet