Nutty Mesquite Oatmeal Scones
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 243.1
- Total Fat: 13.4 g
- Cholesterol: 28.1 mg
- Sodium: 65.9 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.1 g
- Protein: 4.6 g
View full nutritional breakdown of Nutty Mesquite Oatmeal Scones calories by ingredient
Introduction
Rich buttermilk scones filled with almonds, walnuts and chocolate chips aren't too sweet, but they are decadently tender with almost a mysterious aura from the mesquite flour tucked inside. Rich buttermilk scones filled with almonds, walnuts and chocolate chips aren't too sweet, but they are decadently tender with almost a mysterious aura from the mesquite flour tucked inside.Number of Servings: 12
Ingredients
-
1 cup flour
1/3 cup mesquite flour
1/3 cup rolled oats
1/3 cup almond flour (meal)
1/3 cup sugar
1/4 tsp cinnamon
1 tbsp baking powder
1/4 tsp salt
4 oz butter, cold and cut into cubes
1 egg
1/3 cup buttermilk
1 tsp vanilla
1 cup miniature chocolate chips
1/2 cup chopped walnuts
Directions
Preheat oven to 400F, line a baking sheet with parchment or silicone.
In a large bowl, combine flours, oats, almond flour, sugar, cinnamon, baking powder and salt.
Cut in butter until the mixture resembles coarse breadcrumbs.
In a small bowl or measuring cup beat together egg, buttermilk and vanilla.
Stir into dry mixture until everything is moistened. Fold in chocolate chips and walnuts.
Turn onto the silicone or parchment lined sheet and shape into a rough disc.
Score with a bench scraper or sharp knife into 12 wedges.
Bake for 25 minutes and cool completely on the sheet before cutting through the score lines into separate pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, combine flours, oats, almond flour, sugar, cinnamon, baking powder and salt.
Cut in butter until the mixture resembles coarse breadcrumbs.
In a small bowl or measuring cup beat together egg, buttermilk and vanilla.
Stir into dry mixture until everything is moistened. Fold in chocolate chips and walnuts.
Turn onto the silicone or parchment lined sheet and shape into a rough disc.
Score with a bench scraper or sharp knife into 12 wedges.
Bake for 25 minutes and cool completely on the sheet before cutting through the score lines into separate pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.