- 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
Stepf's Mini Rosemary-Oat SconesSubmitted by: SP_STEPF
IntroductionServe these mini scones for brunch or alongside a savory meal. Serve these mini scones for brunch or alongside a savory meal.
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.
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.