These are traditional tasting ‘cream’ scones which have been slimmed down and contain no cream at all. They pair nicely with a cup of tea.
-1 cup whole wheat flour
-1/2 cup white wheat flour
-1/2 cup oats (oatmeal), ground (measure after grinding, use about 3/4 cup whole to get 1/2 cup ground)
-2 Tbls sugar
-1/2 tsp salt
-1 Tbls baking powder
-4 Tbls butter or palm shortening
-1/4 cup – 1 container (85 g) low-fat plain yogurt (I used Denmark brand)
-1/2 cup low-fat milk
-1 Tbls low-fat milk for brushing the tops
-2 tsp sugar for sprinkling (I used a large grain organic sugar)
*Preheat oven to 215-220 degrees Celsius.
1) Use a blender to pulse and grind the oats into a flour, it takes about 30 seconds.
2) Combine the flours, sugar, baking powder and salt together in a bowl.
3) Cut the butter/shortening into small pieces.
4) Use two forks to cut the butter into the flour mixture until there are no large chunks left, but it looks like a course meal.
5) Mix the milk and yogurt together, make sure the two total 3/4 cup, if you are short, add more milk.
6) Pour the milk mixture into the flour mixture. Stir just until combined and still a little dry.
7) Turn the dough out onto a floured surface. Gently form the dough into a ball.
8) Use your fingers to push the dough into a square or rectangle about 3/4-1 inch thick.
9) Use your fingers or pastry brush and brush milk over the top of the scones.
10) Sprinkle the scones with course sugar.
11) Cut the scones into 6 even pieces (any shape you like).
12) Place the scones on a foil or parchment lined baking sheet.
13) Bake for about 15-20 minutes until the tops are golden brown.
Enjoy with jam or lemon curd!
Below are the ingredients used in this recipe. You can find the flours at your local mart, the yogurt at Home Plus or Costco, the butter at Costco and the oats online here.
For 1 Serving (1 scone): 261 Calories, 9.6 g Fat, 5.5 g Saturated Fat, 23.6 g Cholesterol, 486.5 mg Sodium, 38 g Carbohydrates, 3.7 g Fiber, 8.2 g Sugars, 7.1 g Protein.