Cran-Oat Scones
Yield: 14 servingsSource: unknown
Comments: If you use regular butter, the points go to 4.0/serving.
INGREDIENTS:
2 cups all-purpose flour
1/2 cup oatmeal
6 Tablespoons sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons light butter -- cut in pieces
3/4 cup Craisins
7/8 cup lowfat buttermilk
1 Tablespoon turbinado sugar
INSTRUCTIONS:
- Preheat the oven to 375°F.
- In a bowl, combine all the dry ingredients.
- Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly.
- Fold in the cranberries. Add the buttermilk and stir lightly until the dough comes together to form a ball. Don't overwork the dough.
- On a lightly floured surface, pat the dough into a large circle about 2 inches thick.
- Cut the dough into wedges and sprinkle the tops with turbinado sugar.
- With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned.
- Cool on a wire rack. (Or drop by 1/4 cupfuls onto baking sheet instead.)
NUTRITIONAL INFO:
Healthy Units: 3 per serving
156 Calories; 4g Fat (22.0% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 188mg Sodium