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Add a photoServings: 12
Ingredients
- 1Â 1/2 c. all purpose flour, unbleached
- 1 c. rolled oats, quick-cooking
- 2 Tbsp. granulated sugar
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1 x egg white
- 3/4 c. nonfat lemon yogurt or possibly plain
- 2 Tbsp. nonfat lemon yogurt or possibly plain
- 1/2 c. fresh raspberries (or possibly frzn/thawed), minced
- Â Â skim lowfat milk,
- Â Â or possibly
- 1 x beaten egg white
Directions
- Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray. Combine the flour, oats, sugar, baking pwdr and baking soda; stir to mix well. Stir in the egg white and just sufficient of the yogurt to create a stiff dough. Gently stir in the raspberries. Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges.
- Pull the wedges out slightly to leave a 1/2-inch space between them.
- Brush the tops lightly with skim lowfat milk or possibly beaten egg white. Bake for 20 min, or possibly till lightly browned. Transfer to a serving plate and serve warm with raspberry fruit spread.
- Yield: 12 scones
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 108 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 274mg | 11% |
| Potassium 83mg | 2% |
| Total Carbs 22.17g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.36g | 4% |
| Protein 3.33g | 5% |
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