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Rosemary Citrus Scones recipe

Rosemary Citrus Scones.

A savory blend of oats, orange peel, androsemary are created in this tender flaky low-fat scone.

Recipe: Rosemary Citrus Scones

Nonstick spray coating
1 3/4 cups all-purpose flour
1 cup rolled oats
1/4 cup granulated sugar
1 tablespoon baking powder
1 tablespoon finely shredded orange peel
1 1/2 teaspoons dried rosemary, crushed
1/4 teaspoon salt
1/2 cup evaporated fat-free milk
3 tablespoons vegetable oil
3 tablespoons refrigerated or frozen egg product, thawed

  • Spray a baking sheet with nonstick coating;set aside. In a large bowl combine flour, oats, sugar, bakingpowder, orange peel, rosemary, and salt. In another bowl stirtogether milk, oil, and egg product. Add milk mixture all atonce to flour mixture. Stir just until moistened.
  • On a lightly floured surface knead dough10 times. Lightly roll or pat dough to an 8-inch circle, about3/4-inch thick. Cut dough into 12 wedges. Carefully transferwedges to prepared baking sheet.
  • Bake in a 400°F (205°C) oven for15 to 18 minutes or until golden brown. Remove from baking sheetand cool on a wire rack for 5 minutes; serve warm.

    Makes 12 scones.

    Nutritional facts per serving: calories:145, total fat: 4g, saturated fat: 1g, cholesterol: 0mg, sodium:153mg, carbohydrate: 23g, fiber: 1g, protein: 4g, vitamin C:1%, calcium: 10%, iron: 8%, starch: 1.5diabetic exchange, fat:.5diabetic exchange

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

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