Ginger Oat Scones
Recipe Preparing Time
30 mins
10 servings
242 kcal
per serving
Ingredients
- Quaker Oats 200g
- Plain flour 150g
- Granulated sugar 75g
- Baking powder 1-1/2 tsp
- Baking soda 1/2 tsp
- Ground ginger 1 tsp
- Ground cinnamon 1/4 tsp
- Ground nutmeg 1/4 tsp
- Salt (optional) 1/4 tsp
- Margarine or butter, chilled, cut into small pieces 3 tbsp
- Plain non-fat yogurt 200g
- Egg Whites 2
- Vanilla 1 tsp
- Fresh pear, chopped 1/2
Preparation
- Heat oven to 200°C. Lightly spray large cookie sheet with non-stick cooking spray.
- In large bowl, combine dry ingredients, reserving 2 teaspoons sugar for topping.
- Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.
- In separate bowl, combine yogurt, egg whites and vanilla; mix well.
- Add to dry ingredients; mix just until moistened. Gently stir in chopped pear until evenly distributed.
- Drop by 1/4 cupfuls onto prepared cookie sheet.
- Sprinkle 1/8 teaspoon of remaining sugar on each scone.
- Bake 16 to 18 minutes or until light golden brown. Serve warm.
Recommended storage: Freeze completely cooled scones in tightly wrapped foil or freezer bags. To reheat, unwrap and microwave on HIGH about 30 seconds per scone.
