Low(er) Fat Toasted Oatmeal Scones

22 Oct

So pumpkin is all the rage right now…which is why I made this oatmeal scone.


Wait, what?

That’s right, I created a low(er) fat version of this gem, minus the raisins. I did this so you would have the perfect vehicle to get as much Trader Joe’s Pumpkin Butter into your mouth as you can at one time.


These scones are just sweet enough to be eaten on their own as a midday snack but are best enjoyed when slathered with your favorite spread or dunked into a hot cup of coffee. Think of them as a delicious blank canvas.

I reduced the butter by half from the original recipe and replaced it with nonfat greek yogurt. I also swapped skim milk in for the half and half and whole milk. Since there is less butter, they don’t spread as much during the baking process and aren’t quite as flaky as the originals. Some tasters said they preferred this over the original…I’m just saying. As with all things, practice moderation, even with the lightened up versions of your favorite treats.

Make it a delicious week!

Low(er) Fat Toasted Oatmeal Scones

Makes 8 scones

Adapted from: Baking Illustrated

1 1/2 cups (4 1/2 ounces) old-fashioned rolled oats or quick oats

1/2 cup skim milk

1 large egg

1/2 cup nonfat Greek yogurt (I used Fage 0%)

1 1/2 cups (7 1/2 ounces) all-purpose flour

1/3 cup (2 1/2 ounces sugar, plus 1 tablespoon for sprinkling

1/4 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/4-inch cubes

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast them in the oven until they are fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. Cool oats. Measure out 2 tablespoons and set aside.

2. Whisk the milk, yogurt, and egg in a large measuring cup until incorporated; remove 1 tablespoon in a small bowl and set aside.

3. Place the flour, sugar, baking powder, and salt in the work bowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.

4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat the dough into a 7-inch circle about 1 inch thick. Using a bench scraper or a chef’s knife, cut the dough into 8 wedges and set on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved milk-and-egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12-14 minutes; cool scones on the baking sheet on a wire rack for 5 minutes, then remove scones to a wire rack and cool to room temperature, about 30 minutes. Serve.


2 Responses to “Low(er) Fat Toasted Oatmeal Scones”

  1. Charisma October 22, 2013 at 2:43 pm #

    Mmm, they look great and I love the healthy amendment you made!

    • rpnorman October 23, 2013 at 6:49 pm #

      Thanks so much for stopping by! Let me know if you like them 🙂

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