Maple-Oatmeal Scones
Vegetarian Times Issue: January 1, 2008 p.57
—
Member Rating:
The dough can be made a day ahead, refrigerated, then baked before serving for hot scones on New Year’s morning.
Ingredient List
Makes 16 scones
- 3/4 cup currants
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup rolled oats
- 1 Tbs. baking powder
- 1 Tbs. sugar
- 1/4 tsp. salt
- 6 Tbs. unsalted butter, cut into pieces
- 1/2 cup low-fat milk
- 1/4 cup maple syrup
Directions
- Preheat oven to 425°F. Coat baking sheet with cooking spray. Place currants in bowl, and cover with boiling water.
- Whisk together flours, oats, baking powder, sugar, and salt in large bowl. Add butter pieces, and rub into flour mixture with fingers until mixture resembles coarse meal.
- Whisk together milk and maple syrup. Stir into flour mixture just until dough comes together. Drain currants, and stir into dough.
- Transfer dough to well-floured work surface, and knead 2 to 3 times, or until smooth. Pat into 1-inch-thick square. Cut 16 scones with 2-inch round cutter, and place on prepared baking sheet. Bake 15 to 17 minutes, or until light brown on top.
Nutritional Information
Per SCONE: Calories: 141,
Protein: 3g, Total fat: 4.5g,
Saturated fat: 3g, Carbs: 23g, Cholesterol: 12mg,
Sodium: 145mg, Fiber: 1g, Sugars: 9g
