Whole Wheat & Oatmeal Scones
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 100.4
- Total Fat: 5.6 g
- Cholesterol: 26.4 mg
- Sodium: 25.9 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 1.3 g
- Protein: 1.9 g
View full nutritional breakdown of Whole Wheat & Oatmeal Scones calories by ingredient
Introduction
Adapted from the New York Times classic scones recipe. Adapted from the New York Times classic scones recipe.Number of Servings: 40
Ingredients
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Old Fashioned Quaker Oatmeal/Multigrain Ceral, 1 cup dry
Whole Wheat Flour, 3 cups
Corn Starch, .25 cup
Baking Powder, 4 tsp
Butter, salted, chilled, chopped, 10 tbsp
Heavy Whipping Cream, 1 cup, fluid
Granulated Sugar, 6 tbsp
Egg, fresh, 2 large
Directions
Makes 40 small scones.
Preheat oven to 450 degrees F.
Put flour, multigrain cereal, corn starch, baking powder, and 4 tbsp sugar into a bowl. Add butter, chopped into small pieces and very cold. Rub into dry ingredients with fingertips until it resembles fine crumbles (can be done in food processor).
Add the two eggs, then cream enough to form a semi-sticky batter. Turn out onto lightly floured surface and knead two or three times. Pat or roll out to about 3/4 inch thickness and cut out rounds with a floured 1.5" biscuit cutter and place on ungreased cookie sheets. Brush with more cream and sprinkle with remaining sugar. Bake 9-11 minutes until just golden. Best served warm.
Number of Servings: 40
Recipe submitted by SparkPeople user BRIGHTBLUEG.
Preheat oven to 450 degrees F.
Put flour, multigrain cereal, corn starch, baking powder, and 4 tbsp sugar into a bowl. Add butter, chopped into small pieces and very cold. Rub into dry ingredients with fingertips until it resembles fine crumbles (can be done in food processor).
Add the two eggs, then cream enough to form a semi-sticky batter. Turn out onto lightly floured surface and knead two or three times. Pat or roll out to about 3/4 inch thickness and cut out rounds with a floured 1.5" biscuit cutter and place on ungreased cookie sheets. Brush with more cream and sprinkle with remaining sugar. Bake 9-11 minutes until just golden. Best served warm.
Number of Servings: 40
Recipe submitted by SparkPeople user BRIGHTBLUEG.