Food
Oat Scones
By Yankee Magazine|Feb 09 2005|
Yield
Makes about 12 scones.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups rolled oats
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, beaten
2/3 cups buttermilk
rolled oats, for sprinkling
Instructions
Combine dry ingredients. Cut in butter. Remove 1 tablespoon beaten egg for topping; add buttermilk to rest of egg. Add to dry ingredients and stir briefly to make a sticky dough. Turn onto floured surface and knead lightly a few times until smooth. Pat out to 3/4-inch thickness and cut into 2-1/2-inch triangles. Brush tops with reserved egg and sprinkle with oats. Bake at 425 degrees F for 12 to 14 minutes, or until golden.
I make these just about every week. I am a diabetic, and have made them with even less sugar. An added plus is that they are easy to make. Sometimes I do roll them out.