Eating Well published a scone recipe more than 10 years ago that my mom has always used when baking the scrumptious confections. They’re absolutely delicious, relatively healthy, and just happen to be a favorite of one of my childhood friends who is heading off to England to get her MFA. So naturally, we had to bring them to a little send-off breakfast that we shared over Labor Day weekend. We modify the recipe slightly, but only to make things easier (who has whole wheat pastry flour lying around the house?).
3 Tbsp. butter
1 1/4 cup rolled oats
1 1/2 cup flour (if you have whole wheat pastry flour do half that, half regular)
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup raisins
1 egg, lightly beaten
1/2 cup low-fat yogurt
2 Tbsp. vegetable oil
1) Preheat oven to 425 F
2) Heat the butter in a small saucepan over low heat until it begins to brown, about 2 min. Be careful not to burn it! Skim any foam off the top and pour the butter into a small bowl.
3) Stir together oats, flour, sugar, baking soda, and salt in a large bowl.
4) Add the raisins to your dry mix, and make a well in the center of the bow.
5) Combine the butter, egg, yogurt, and oil in another bowl, then add them to the dry ingredients (only stir until everything has just moistened)
6) Lightly flour a cutting board or clean counter and gently knead the dough a couple of times, making it into a ball.
7) Gently press your dough ball into an 8-inch circle and cut it into wedges
8) Place each wedge onto a lightly oiled baking sheet, and bake for 10-12 minutes (just until firm to the touch, you don’t want to dry them out!)
9) Let them cool before serving of course!