Toasted Oat Scones

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Toasted Oat Scones

Serves 12

1-1/4 cups regular oats

1-1/2 cups all-purpose flour

1/2 cup sugar

2 tsps baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp ground nutmeg

4 tbsps chilled butter, cut into small pieces

1/2 cup chopped dates

3/4 cup low-fat buttermilk

1 tsp vanilla extract

Cooking spray

1 tbsp butter, melted

Preheat oven to 450 deg F. Spread oats on a baking sheet; bake for 3 minutes

or until lightly toasted, stirring once. Let cool completely. Combine 1 cup

toasted oats, flour, and next 5 ingredients ; cut in chilled butter with a

pastry blender or 2 knives until mixture resembles coarse meal. Add dates;

toss

well. Add buttermilk and vanilla; stir just until moist. Turn dough out onto

a floured surface; with floured hands, knead lightly 4 times. Pat dough into

a 9-inch circle on a baking sheet coated with cooking spray. Brush melted

butter over dough; sprinkle with remaining oats. Cut dough into 12 wedges,

separating wedges slightly. Bake for 12 minutes or until golden. Serve warm.

189 Calories;6g Fat;2g Fiber;4g Protein;31g Carbs;0mg Chol;232mg Sodium

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