REC: Oat Pecan Scones

[Guest guest]

Hi! A friend gave me a sackful of old Vegetarian Times magazines, so I'm slowly

formatting the recipes to share with ya'll! ;-)

 

 

* Exported from MasterCook *

 

Oat Pecan Scones

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Breakfast Lacto

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

cornmeal to dust baking sheet

2/3 cup rolled oats

1 1/3 cups whole-wheat pastry flour

--plus extra for kneading and shaping

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3 tablespoons unsalted butter or soy margarine -- chilled

1/3 cup pecans -- coarsely chopped & toasted

2 tablespoons maple syrup

3/4 cup plain nonfat yogurt -- or soy yogurt

2 tablespoons maple syrup -- for glaze

 

Preheat oven to 425 degrees. Dust a large baking sheet with cornmeal.

Grind oats to a coarse flour in a food processor fitted with a steel blade.

 

Sift together 1 1/3 cups flour, salt, baking soda and baking powder. Add

to processor and pulse to combine with oats. Cut butter or margarine into

small pieces and add to processor. Pulse until mixture resembles coarse meal.

Transfer to a bowl and stir in pecans. Make a well in the center of the mixture.

 

Whisk together 2 tablespoons maple syrup and yogurt and pour into well.

Stir mixture gently with a fork just until a soft dough forms.

 

Turn out onto a lightly floured surface and knead gently several times--

just until the dough comes together and isn't sticky. Add extra flour as

necessary. Cut dough in half and form each piece into a ball. Pat

each ball into a circle about 3/4 inch thick, then cut into quarters.

Arrange wedges on prepared baking sheet. Bake immediately for

15 minutes, until lightly browned and a tester inserted in center comes

out clean.

 

Transfer scones to cooling rack and brush with maple-syrup.

Serve warm. Makes 8 servings.

 

Helpful Hint: Substitute 3/4 cup buttermilk--or milk or soymilk curdled

with a scant tablespoon lemon juice or vinegar--for yogurt.

 

Source:

" Vegetarian Times, 7/92 "

 

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Per serving: 94 Calories (kcal); 4g Total Fat; (32% calories from fat); 3g

Protein; 14g Carbohydrate; trace Cholesterol; 369mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0