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Ingredientes
- Oat Date Scones
- Ingredients
- 1-1/4 c
- oats
- 1/4 c
- chopped walnuts
- 1/4 c
- milk, plus 2 T more if needed
- 2 T Kraft Philadelphia Cream Cheese, Pumpkin Spice or Greek Yogurt
- 1
- egg
- 1-1/2 c
- flour
- 1/3 c
- sugar
- 2 t
- baking powder
- 1/2 t
- salt
- 1 t cinnamon
- 1 stick
- butter, cubed and cold
- 1/2 c
- chopped dates
- Cooking Directions
- Line baking sheet with parchment paper
- Heat oven to 375
- Spread oats and chopped nuts on parchment lined baking sheet
- Toast oats and nuts in oven, 7-9 mins, remove from oven, cool
- Increase oven temperature to 425
- Whisk together milk, cream cheese or yogurt and egg in a small bowl
- Mix together flour, sugar, baking powder, salt and cinnamon
- Cut in cubed, cold butter until mixture resembles coarse crumbs
- Fold in cooled oats and nuts, fold in chopped dates
- Fold in milk mixture, add extra 2 T milk if needed
- Dust work surface with flour
- Gently pat into 7 inch circle
- Cut into 8 wedges
- Place scones on parchment lined baking sheet
- Bake at 425 for 12-14 mins
- Remove scones from pan and cool on wire rack
View Full Recipe at Turnips 2 Tangerines
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 246g | |
| Calories 539 | |
| Calories from Fat 182 | 34% |
| Total Fat 20.47g | 26% |
| Saturated Fat 8.43g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 939mg | 39% |
| Potassium 870mg | 25% |
| Total Carbs 75.13g | 20% |
| Dietary Fiber 11.0g | 37% |
| Sugars 31.68g | 21% |
| Protein 17.82g | 29% |
