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Ingredientes
- 1Â 1/2 c. All-purpose flour
- 1 c. Quick-cooking, (not instant) oats
- 1/3 c. Granulated sugar
- 1 Tbsp. Plus 1/2 tsp. baking pow der
- 1/2 tsp Salt
- 3/4 tsp Grnd ginger
- 1/8 tsp Grnd nutmeg
- 1/2 c. Unsalted butter (1 stick), cut in 1/2" chunks
- 1/3 c. Fat-free lowfat milk
- 1 x Egg
- 1/2 c. Golden brown raisins
Direcciones
- Sugar, baking pwdr, salt, ginger and nutmeg in bowl or possibly food processor.
- Cut in butter till mix is crumbly.
- Beat together lowfat milk and egg in c. and pour over flour mix. Stir till dough is damp. (It will be stiff.) Stir in raisins.
- Gather dough into ball and place on greased baking sheet. Flatten to 9-inch circle. Cut into 8 pie-shaped wedges. Using spatula, pull each wedge out to allow 1 inch between wedges. Refrigerate30 min while preheating oven to 400 degrees.
- Bake till scones are golden brown, about 15 min. Let cold on wire rack.
- Serve hot or possibly at room temperature.
- Yield: 8 scones.
- Note: Leftover scones should be frzn. To serve, place on baking sheet and hot at 300 degrees for 10 min. Don't microwave or possibly texture will be rubbery.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 109 | 41% |
| Total Fat 12.45g | 16% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 161mg | 7% |
| Potassium 131mg | 4% |
| Total Carbs 35.11g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 15.09g | 10% |
| Protein 3.94g | 6% |
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