Proper Scottish Oat Scones
A lower fat scone recipe from eating well magazine, may/june 1991. posted for zwt (and due to my fondness for scones).
Steps
1.
Preheat oven to 425f spray a baking sheet with nonstick cooking spray or line it with parchment paper.
Melt butter in a small saucepan over low heat and cook until it begins to turn light brown , about 2 minutes.
Skim foam and pour into a small bowl.
Stir together oats , flours , sugar , baking powder , baking soda and salt in a large bowl.
Stir in raisins and make a well in the center of the dry ingredients.
Combine the browned butter , egg , yogurt and oil in a small bowl.
Add to the dry ingredients , stirring just until moistened.
Turn out onto a lightly floured surface and gently knead several times to form a ball.
Pat the ball into an 8-inch circle and cut into 8 or 12 wedges.
Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch , about 12 minutes.
Transfer to a rack and let cool slightly.
Serve warm.
Ingredients
butter, rolled oats, all-purpose white flour, whole wheat pastry flour, sugar, baking powder, baking soda, salt, raisins, egg, nonfat plain yogurt, canola oil