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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rosemary-Citrus Scones

Yield: 12 scones
Prep 20 mins Bake 400°F 15 mins
Rosemary-Citrus Scones
Ingredients
  •  Nonstick spray coating
  • 1 3/4  cups  all-purpose flour
  • 1  cup  rolled oats
  • 1/4  cup  sugar
  • 1  tablespoon  baking powder
  • 1  tablespoon  finely shredded orange peel
  • 1 1/2  teaspoons  dried rosemary, crushed
  • 1/4  teaspoon  salt
  • 1/2  cup  evaporated fat-free milk
  • 3  tablespoons  cooking oil
  • 3  tablespoons  refrigerated or frozen egg product, thawed
Directions

1. 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.

2. 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)
  • cal. (kcal) 145,
  • Fat, total (g) 4,
  • sat. fat (g) 1,
  • carb. (g) 23,
  • fiber (g) 1,
  • pro. (g) 4,
  • vit. A (IU) 146,
  • vit. C (mg) 1,
  • sodium (mg) 153,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Starch () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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