| Toasted Oat Scones |
Featuring:
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| Thanks to Dawn Allen - Columbus, Ohio | ||
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1 1/4 c. Christine & Robs Oatmeal 1 1/2 c. flour 1/2 c. sugar 2 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 1/2 tsp. nutmeg 1 tsp. vanilla 1 T. butter, melted 4 T. butter, cut in small pieces 1/2 c. chopped dates 3/4 c. lowfat buttermilk Toast oats on baking sheet. Bake 450º 3 mins. Stir once. Cool completely. Combine oats, flour and next 5 ingreds. Cut in butter w/pastry blender. Add dates, then milk and vanilla. Stir til moist. Knead on lightly floured surface 4 x. Pat dough in 9" circle on baking sheet. Brush melted butter over. Sprinkle w/ 1/4 c. toasted oats. Cut in 12 wedges, separating slightly. Bake 450º 12 mins. Makes 12. (5.7 g. fat/1 g. saturated fat) |
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