Oatmeal Scones
Oatmeal Scones - Very British! Traditional scones with an oatmeal topping
Healthy, because
Even smarter
Nutritional values
These oatmeal scones are a great source of fiber and should not be missing at any classic English tea party! On top of that, the scones provide a fifth of the daily requirement of magnesium, immune-strengthening zinc and the skin vitamin niacin.
If you are watching your calories, prepare the oatmeal scones with low-fat yogurt (1.5% fat) or skim milk yogurt (0.1-0.3% fat). When serving the scones, cut them in half horizontally for serving and spread with cream cheese and jam as desired.
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0.2 mg | (0 %) | ||
| Potassium | 203 mg | (5 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 14 ozs Whole wheat flour
- 1 tsp Baking powder
- 1 oz Raw cane sugar
- salt
- 3 eggs
- 4 ozs butter (room temperature)
- 9 ozs lowfat Yogurt (3.5% fat)
- 4 ozs whole-grain Oatmeal
Kitchen utensils
Preparation steps
Mix flour, baking powder, sugar and 1 pinch of salt.
Gradually mix 2 eggs and butter into the flour mixture. Mix with the dough hook of a mixture until the dough is crumbly in texture.
Add the yogurt and 2/3 cup of the oats to the dough and knead until smooth.
Roll out the dough approximately 1 inch thick on a floured surface and cut out round scones (about 2 3/4 inches) and place on a parchment-lined baking sheet.
Separate the remaining egg (save the egg white for another use). Whisk the egg yolk with 1 tablespoon of water and brush over the scones. Sprinkle with remaining oats.
Bake in a preheated oven at 400°F/convection 350°F on the middle rack for about 15 minutes until golden brown.
Cool scones on a rack for 20-30 minutes before serving.
