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Description
Fresh and dried fruits work equaly well in these scones, as do nuts
Ingredients
- 1 egg
- 1c butermilk
- 3T canola oil
- 2t grated orange zest
- 1⁄2c rolled oats
- 1 1⁄2c whole-wheat flour
- 1 1⁄2c all-purpose flour
- 1⁄3c raw sugar
- 1T baking powder
- 1t salt
- 2 1⁄2c fruit and or nuts berries, cherries, peaches, rainins
Instructions
Preheat the oven to 350 degrees. Grease a cookie sheet with spray oil and set aside.
Beat the egg in a small bowl and mix well with the buttermilk.
Add the canola oil and orange zest and mix to combine.
In a large bowl, mix together the oats, flours, sugar, baking powder, and salt.
Stir the buttermilk mixture into the dry ingredients and mix just until the dough comes together. Do not overmix.
Fold in the fruit and or nuts.
Scoop heaping tablespoons of the dough onto the prepared cookie sheet and bake 10 minutes or until slightly golden on top.
Notes
Nutritional values per scone: 153 calories, 32 from fat (20% of total calories); 4 grams total fat (5% of Daily Value*), 0 saturated (2%); 16 milligrams cholesterol (5%); 237 milligrams sodium (10%); 27 grams total carbohydrates (10%); 3 grams dietary fiber (10%); 7 grams sugars; 4 grams protein; vitamin A (17%); vitamin C (5%); calcium (10%); iron (13%)
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending upon your caloric intake.
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