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Low Fat Oat Scones


2/3 cup dried currants, raisins, or other chopped dried fruit
3/4 cup skim milk
2 tablespoons oil
1 tablespoon sugar
3/4 cup rolled oats
2 cups reduced fat baking mix
1/3 cup sugar
1 teaspoon cinnamon

Heat oven to 350 F. Spread oats on cookie sheet. Bake at 350 F. for 8 to 12 minutes or until light golden brown. Increase oven temperature to 400 F. In medium bowl, combine baking mix, 1/3 cup sugar, cinnamon, currants and 1/2 cup of the toasted oats; mix well. Add milk and oil; stir just until soft dough forms. Sprinkle 2 teaspoons of the remaining oats on ungreased cookie sheet; drop dough onto cookie sheet, making 12 scones. Sprinkle tops with remaining oats and 1 tablespoon sugar. Bake at 400 F. for 15 to 20 minutes until light golden brown and centers are firm to the touch. Serve warm.

12 servings.

Calories 176 Fat 4 g Carbs 32 g Sodium 248 mg Fiber 1 g




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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