Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

A savory blend of oats, orange peel, and rosemary flavor this tender low-fat scone that is a tasty go-along with soups and salads.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
15 mins
total:
35 mins
Yield:
12 scones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

145 calories; fat 4g; saturated fat 1g; carbohydrates 23g; insoluble fiber 1g; protein 4g; vitamin a 145.8IU; vitamin c 0.6mg; sodium 153mg; calcium 101mg; iron 1.4mg.
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