Strawberry Oatmeal Scones
By: Megan
Published: Sunday, August 1, 2010 - 7:49am

Ingredients




 cup egg substitute
1/2 cup low-fat buttermilk
1 2/3 cups whole wheat pastry flour
 cups old-fashioned rolled oats
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pinch of ground nutmeg
1 cup fresh strawberries, chopped
1/2 cup plus 1 T Smart Balance 50/50 blend, cold, cut into small pieces

Preparation

1 Preheat the oven to 400 degrees and line a baking sheet with a Silpat or parchment paper. — I did not use either and they turned out fine. 2 Whisk together the egg substitute and buttermilk and set aside. Combine the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a mixing bowl. 3 Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs. 4 Pour in the buttermilk mixture and stir with a stiff wooden spoon until just incorporated. Gently mix in the chopped strawberries. The mixture will be very sticky. 5 Turn the dough out onto a lightly flour surface and gently knead 8-10 times and press the dough into a disk about 1 1/2 inches thick. 6 Portion the dough into about 12 wedges or balls and transfer to the baking sheet. Bake for approximately 20 minutes until golden brown. Transfer to a wire rack to cool about 10 minutes before serving.

About


from Homemade by Holman, adapted from Joy the Baker, originally from Baking: From My Home to Yours by Dorie Greenspan