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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is very quick and easy. I love, love, LOVE scones, but I live alone, and it never seems practical to bake a whole recipe of them! This scone can easily be toyed with-dates, walnuts, rum-soaked raisins, and peach preserves are a few additions I've tried... Ingredients:
2 tablespoons flour |
3 tablespoons oats |
1/2 teaspoon baking powder |
1 dash salt |
1/4 teaspoon nutmeg |
3 (1 g) packets equal sugar substitute |
1 tablespoon smart balance light butter spread, chilled and diced |
1 teaspoon honey |
1/2 teaspoon almond extract |
1 egg white |
1 tablespoon fat-free half-and-half |
Directions:
1. Preheat oven to 375°F Grease a mini loaf pan or tin pie plate. Mix flour, oats, baking poder, salt, and nutmeg in a bowl. Cut in chilled butter (be generous with that tablespoon - ).
2. Add honey, almond extract, egg white, and half & half, and mix briefly. (Batter will be wet.).
3. Scrape into greased tin and bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean. Enjoy hot, with a steaming mug of coffee!
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