Lite Oatmeal Scones
Start your morning on a wholesome note with these delightful Lite Oatmeal Scones, a healthier twist on a classic treat. Made with a nourishing blend of rolled oats, all-purpose flour, and whole wheat flour, these scones strike the perfect balance between hearty and light. A touch of brown sugar provides natural sweetness, while low-fat Greek yogurt keeps the texture irresistibly tender. Optional mix-ins like raisins, dried cranberries, or chopped nuts add bursts of flavor, making each bite uniquely satisfying. With a quick prep time of just 15 minutes, these buttery and golden scones are perfect for breakfast, brunch, or an afternoon snack. Serve them warm with a dollop of jam or drizzle of honey for a comforting and guilt-free indulgence.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 2 tablespoons Brown sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 4 tablespoons Unsalted butter, chilled
- 0.5 cup Low-fat Greek yogurt
- 3 tablespoons Milk (any type)
- 1 teaspoon Vanilla extract
- 1 Egg, lightly beaten
- 0.25 cup Optional: raisins, dried cranberries, or chopped nuts
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
Cut the chilled butter into small cubes and add to the dry mixture. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the Greek yogurt, milk, vanilla extract, and half of the beaten egg (reserve the other half for brushing on the scones later).
Pour the wet ingredients into the dry mixture. Gently fold until just combined. If using optional raisins, cranberries, or nuts, fold them in at this stage.
Turn the dough onto a lightly floured surface and shape it into a cohesive ball. Flatten it into a round disk, about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges (like slicing a pizza). Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops of the scones with the reserved beaten egg to give them a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool slightly on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, plain or with your favorite spread such as jam, honey, or butter.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 59.1 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 313 mg | 24% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
