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BUTTERMILK TOASTED OAT SCONES

 

Scone Ingredients:

  • 1/2 cup Rolled oats
  • 1/2 cup Oat bran
  • 3 tablespoons Margarine -- firm
  • 1 cup All-purpose flour
  • 1/4 cup Brown sugar -- packed
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Figs; or prunes -- chopped
  • 2 Egg whites
  • 1/2 cup Buttermilk (low fat)

Recipe by: Betty Crocker's Homemade Quick Breads

Scone Preparation:

Preheat oven to 350 degrees. Spread the oats and bran in an ungreased 13 x 9 x 2-inch baking pan. Bake for 15 to 20 minutes, stirring occasionally, until light brown; cool. Increase the oven temperature to 400 degrees. Cut the margarine into the flour, brown sugar, baking powder, baking soda and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the oat mixture and figs. Stir in the egg whites and just enough buttermilk so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut into 8 wedges, but do not separate. Brush with buttermilk and sprinkle with oats, if desired. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm.

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