Oatmeal Raisin Scones
These luscious scones pack a whopping punch of fiber from oats, wheat germ, and raisins. Try using Irish oatmeal for these scones, but soak it first. Steel-cut oats have the most fiber and instant oats have the least.
INGREDIENTS | SERVES 6
- 1½ cups rolled oats
- ½ cup all-purpose flour
- 2 tablespoons wheat germ
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 ⅛ teaspoons baking powder
- 6 tablespoons cold, unsalted butter, cut in pieces
- 2 eggs
- ⅔ cup buttermilk
- ½ teaspoon vanilla
- 1 cup raisins
- 1 egg white
- 2 tablespoons raw sugar
Preheat oven to 400°F. Line a baking pan with parchment paper or spray lightly with oil. Grind half of the oatmeal into flour in a food processor.
Combine remaining oats, oat flour, all-purpose flour, wheat germ, sugar, salt, baking powder, and butter in a food processor with a metal blade. Process until mixture resembles cornmeal.
In a large bowl whisk together eggs, buttermilk, and vanilla. Stir in raisins with a spatula or wooden spoon.
Add dry ingredients and fold in with spatula. Drop scones in rounds onto prepared baking sheet.
Brush scones with egg white and sprinkle with raw sugar. Bake for 15 minutes.
PER SERVING Calories: 373 | Fat: 15 g | Protein: 9 g | Sodium: 243 mg | Carbohydrates: 54 g | Fiber: 4 g
Eat Your Oats
Oats are one of the best sources for soluble fiber, which is important in regulating cholesterol in the bloodstream. Oats also lose only the outer husk during the milling process so they are more nutritious than refined wheat.
