Saturday, January 7, 2012

Not SO Bad Rosemary Scones

Until now, I have never had a scone I didn't like. Then again, I have never had one that wasn't about 500 calories, so I didn't have them too often. By swapping out some of the gut busters like heavy cream and butter and cutting them a little smaller, these are a little easier on the waist with only about 150 calories and 5 grams of fat. Even leaves room for a little smidge of honey butter.

1 3/4 cups all-purpose flour
1 cup rolled oats
1/4 cup raw sugar (or white if you don't have it)
1 TBSP baking powder
zest from 1 orange and 1 lemon
2 TBSP fresh chopped  or 1 1/2 tsp dried crushed rosemary
1/4 tsp salt
1/2 cup evaporated fat-free milk
3 TBSP cooking oil
2 egg whites

Heat oven to 400 degrees and spray a baking sheet with cooking spray.

In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl stir together milk, oil, and egg. Add milk mixture all at once to flour mixture. Stir just until moistened.
On a lightly floured surface knead dough 10 times. Lightly roll or pat dough to a 10-inch circle, about 1/4 inch thick. Cut dough into 12 wedges with a pizza cutter and transfer wedges to baking sheet. Bake 15 to 18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm. Makes 12 scones.

1/2 stick butter, softened at room temperature
juice from 1/4 orange (leftover from zesting)
1 tsp honey

In a mini food processor or a mixing bowl with a whisk, whip until ingredients are combined and butter is fluffy. Serve on warm scones.

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