Gram's Griddle Oat Scones
Preparation Time: 20 minutes
Equipment: Large stainless Mixing Bowl, 13-inch Chef Pan
- 1 cup quick rolled oats
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ cup cold unsalted butter
- 2/3 cup (160 ml) buttermilk
In the large Mixing Bowl, combine oats, flour, salt, baking powder and baking soda. Using a pastry blender or fork, cut the butter in with the flour mixture until it looks like coarse crumbs. Stir in the buttermilk until the dough holds together. On a floured surface knead the dough, and then form into a ball. Flatten it to a circle, about ½-inch (1.5 cm) thick. With a knife, cut dough into 8 pie-shaped wedges.
Rub a small amount of flour on a cold, 13-inch Chef Pan. Heat the pan on medium-low heat for 5 minutes. Place scone wedges in the pan and cook 6-8 minutes on each side. Turn only once.
Serve hot with jam or fruit preserves.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 156; Fat Grams 7; Carbohydrate Grams 20; Protein Grams 4; Cholesterol mg 16; Sodium mg 444.
THE POINT SYSTEM: Calorie Points 2; Protein Points ½; Fat Grams 7; Sodium Points 19; Fiber Points 1; Carbohydrate Points 1 ½; Cholesterol Points 2.