Scottish Oat Scones
30 mins
10 servings
211 kcal
per serving
Ingredients
- Quaker Oats 200g
- Plain flour 150g
- Granulated sugar 75g
- Baking powder 1-1/2 tsp
- Baking soda 1/2 tsp
- Ground ginger 1 tsp
- Ground cinnamon 1/4 tsp
- Ground nutmeg 1/4 tsp
- Salt (optional) 1/4 tsp
- Margarine or butter, chilled, cut into
small pieces 3 tbsp - Egg whites or 1 egg, slightly beaten 2
- Vanilla 1 tsp
- Diced dried mixed fruit 100g
- Ground cinnamon 1 tsp
- Natural Yoghurt 180g
Preparation
- Heat oven to 200°C.
- Lightly spray large cookie sheet with non-stick cooking spray.
- In a large bowl, combine the dry ingredients, reserving 2 teaspoons of sugar for topping.
- Cut the margarine with pastry blender or two knives until the mixture resembles coarse crumbs.
- In a separate bowl, combine yogurt, egg whites and vanilla; mix well.
- Add to dry ingredients; mix just until moistened.
- Drop by 1/4 cupfuls onto prepared cookie sheet and make 10 scones.
- Sprinkle 1/8 teaspoon of remaining sugar on each scone.
- Bake for 16 to 18 minutes or until light golden brown. Serve warm.
Recommended storage: Freeze completely cooled scones in tightly wrapped foil or freezer bags. To reheat, unwrap and microwave on HIGH about 30 seconds per scone.
Note: This is an indulgent recipe and should be consumed as part of a healthy balanced diet.
Made with Quaker Gluten Free Traditional Wholegrain Oats
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