Maple Oat Scones
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 159.2
- Total Fat: 7.4 g
- Cholesterol: 36.5 mg
- Sodium: 165.8 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.1 g
- Protein: 3.4 g
View full nutritional breakdown of Maple Oat Scones calories by ingredient
Number of Servings: 12
Ingredients
-
1-1/2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 pinch of salt
1/2 tsp cinnamon
3/4 cup Scottish-style porridge oats
6 tbsp cold unsalted butter
1/2 cup whole milk
1 tsp half-and-half
1/4 cup maple syrup
1 large egg
Directions
Preheat oven to 425 F.
Combine flour, baking powder, baking soda, salt and cinnamon in a large bowl. Cut chilled butter into the flour until it resembles coarse meal. Stir in porridge oats.
In a separate bowl, whisk together milk, half and half, maple syrup, and egg.
Make a well in the middle of the dry ingredients. Pour wet ingredients into the well, except for 1 tablespoon (leave for egg wash). Stir only until the dough just comes together. Dough will be sticky.
Form into a round on a prepared baking pan, brush on reserved egg wash, cut into 12 wedges, and bake for 12-14 minutes or until golden on the edges. Let cool on pan 5 minutes; then remove to a wire cooling rack and cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user SKYDYED.
Combine flour, baking powder, baking soda, salt and cinnamon in a large bowl. Cut chilled butter into the flour until it resembles coarse meal. Stir in porridge oats.
In a separate bowl, whisk together milk, half and half, maple syrup, and egg.
Make a well in the middle of the dry ingredients. Pour wet ingredients into the well, except for 1 tablespoon (leave for egg wash). Stir only until the dough just comes together. Dough will be sticky.
Form into a round on a prepared baking pan, brush on reserved egg wash, cut into 12 wedges, and bake for 12-14 minutes or until golden on the edges. Let cool on pan 5 minutes; then remove to a wire cooling rack and cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user SKYDYED.
