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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 80.5
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 249.6 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.2 g

View full nutritional breakdown of Stepf's Mini Rosemary-Oat Scones calories by ingredient
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Stepf's Mini Rosemary-Oat Scones

Submitted by: STEPFANIER


Serve these mini scones for brunch or alongside a savory meal. Serve these mini scones for brunch or alongside a savory meal.
Number of Servings: 24


    1 1/2 cups oats
    2 cups whole-wheat flour
    1 Tablespoon baking powder
    1 teaspoon salt
    1/4 cup chopped fresh rosemary, or 2 Tablespoons chopped dried rosemary

    6 Tablespoons non-hydrogenated margarine
    1 1/2 cups almond milk


The nutrition stats are for one mini (half-size scone). The recipe makes 12 large or 24 mini scones. For a heavy meal like Turkey Day, I prefer making mini scones.


Preheat the oven to 475 degrees Fahrenheit.

Mix the dry ingredients and the rosemary in a medium bowl. Add the butter and, using a pastry cutter, two forks, or your fingers, mix until well combined. Add the milk and mix with a fork until it forms a shaggy ball of dough--do not overmix.

Split dough into two balls. Lightly grease a baking sheet or use a silicone liner or parchment. Spread one ball of dough into a circle on one end of the sheet. It should be 1 inch thick. Repeat on the other side. Use a knife to cut into squares or wedges.

Bake for 16-20 minutes, or until a toothpick inserted in the middle comes out clean and the scones are golden brown. Serve warm, and toast any leftovers before serving.

Makes 24 mini scones or 12 regular scones.

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