BUTTERMILK TOASTED-OAT SCONES
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Spread oats and oat bran in ungreased rectangular pan, 13x9x2 inches. Bake 15 to 20 minutes, stirring occasionally, until light brown cool. Increase oven temperature to 400°. Cut margarine into flour, brown sugar, baking powder, baking soda and salt with pastry blender in large bowl until mixture resembles fine crumbs. Stir in oat mixture and figs. Stir in egg whites and just enough buttermilk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Cut into 8 wedges but do not separate. Brush with buttermilk and sprinkle with oats if desired. Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet carefully separate wedges. Serve warm.1 scone: Calories 180 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 0mg Sodium 250mg Carbohydrate 20g (Dietary Fiber 3g) Protein 5g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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