Oat Scones: The Recipe

[WWCarol]

Here they are! :O] I hope you enjoy them!

This recipe is a staple in my family. Credit goes to Cordy at BCB for the initial recipe; this is my version:

OAT SCONES

Preheat oven to 350 degrees.

Heat 1 cup FF milk til scalded (with bubbles around the edge; I use my microwave).

Add 1 1/2 cups regular oatmeal (I use Snowqualmie oats) to the milk; stir; and let sit for a few minutes at least.

Spray an oven-proof large pie-pan (I use a 10") with non-stick oil (I use Mazola safflower/canola spray).

Add: 1/2 C. FF plain yogurt to the oat mixture, along with one egg, and 1/2 cup unsweetened applesauce (I use the pre-portioned little tubs).

In another container, mix:
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 packets of Splenda (or 1 TBS. pourable Splenda, or fructose which is Core)
1 tsp. cinammon
1 tsp. pumpkin pie spice
1 cup oat bran (if you want this to be completely CORE, use "instant" oats instead~This recipe was created when oat bran WAS Core :rolleyes: )

When mixed, quickly stir the two together and pour into the pie pan (the dough will start to bubble and rise) and quickly put into the preheated oven.

Bake approximately 30 minutes, or until browned.

After removing from oven, let sit a few minutes and turn out onto a cooling rack. Let sit 5 minutes, then cut into 8ths.

These are substantial and delicious. Eat alone, like "scones" with milk or tea, or, toast/warm them and add warmed Cinammon Apples or warmed Pineapple Rings like "shortcake".

[jamiebrandonsmom]

I just made these today and had one for dessert tonight. I put one on a plate and put sliced strawberries, sweetened with splenda, on top. Then I used my Wolfgang Puck's stick blender and frothed me some whip topping out of 1/2 c. skim milk, a little DaVinci's vanilla, and a little splenda. Man am I in heaven right now. Carol, thank you so much for a great recipe. I didn't even miss my pound cake that I used to have with my strawberries.

[jillwbee]

Good to know~I definitely will be trying this!

[promise2grace]

What are "instant" oats? Does that mean the quick cooking as opposed to the "real" kind? :confused: I'm so confused! :crazy:

[jamiebrandonsmom]

Yes they are the quick cooking ones but in this recipe I went ahead and used the Oat Bran.

[Tinatulips]

Carol,
I can't get pumkon pie spice over here. What is in it exactly???
:confused:

[bookwoman]

Tina,
The pumpkin pie spice I have is a mixture of cinnamon, ginger, sugar, nutmeg, allspice, and oil of cinnamon. I bet you could make up one very similiar by just mixing those spices together. I also add a bit of cloves to my recipes.

[WWCarol]

What Bookwoman said, Tina! :)

Mine says: "Cinammon, ginger, nutmeg, allspice, mace and cloves". :bcbsalute

[nancyny]

I know it's not interesting for Core, but please indulge me. I was thinking of making these for a trip next week and I'm on Flex. I also don't use Splenda so I substituted 1 Tbsp. sugar, and ran it through Master Cook. I want to take something I can have with fruit for breakfast with no cooking. Food is provided but last year wasn't reliable for "low Points" or whole grains or any healthy consideration (let alone Core). This is close enough for Points purposes (whether I use sugar or fructose or honey or maple syrup the calories / Points will be the same).

I got (for 8 servings): Without sugar: 108 cal., 4g. fiber, 2 g. fat, 2 Points (barely). With sugar: 114 cal., 4g. fiber, 2g. fat, 2 Points

Can you store this at room temperature? Does it keep OK?

[sodacracker]

thanks for figuring out the points on this Nancy. Even though I am not counting points these days I often send these recipes ot my DS who is lifetime and she likes to know points.

[WWCarol]

Gee, THANKS for the points, Nancy! :D :bcbsalute

It's hard to say...I can only keep mine about 2 days, 3 days at the LONGEST.

I just keep them on the counter, under a plastic diner-dome. I also wrap them in waxed paper, which makes them very easy to eat on-the-go.

Do you have a small cooler bag? I wonder what would happen if you froze them first? Anyway, I'd say they'd be good for the first 3 breakfasts, at least~ :bcbsalute

[nancyny]

I'm going to be traveling by plane, Carol. I want to totally mimimize how much stuff I carry. That's why I asked about room temp. Waxed paper & foil should get them there, then I can hope for a refrig. But most breads go stale faster if you refrigerate / freeze them. Thanks for the tip!

You know what else I'm thinking? Add a cup of dry milk. That would make each serving into 1/2 dairy as well.

[WWCarol]

Great idea, Nancy...You are really going to have to let us know how this works out for you! :)

I have noticed when I used to make the Pineapple Oat muffins, that by about the 3rd day I could see little "strings" as I pulled them apart...but I ATE them anyway! Maybe that was a "reaction" between the pineapple and the oats? :confused:

Anyway. I am very impressed that you are making like a Girl Scout and Being Prepared!

Let me know if you figure out the dried milk points, and I'll add all your information to the first post! :bcbsalute

[sodacracker]

You know, I think if you had the points to add 4 tablespoons of dark molasses to this (.5 per serving or 4 points for the full pan), and maybe bump up the ginger, it would be just like the parkin ( gingerbread) I ate as a kid.

Next time I make it I will try that and let you know. I am finding on Core that I am not using up my WAP's like I did on Flex and am actually looking for ways to add in points. :D Nice feeling.

[jillwbee]

I don't have any regular oats at the moment, but I have steel-cut oats. I was wondering if I used those for the start of the recipe and put the instant oats for the "oat bran" part?

[WWCarol]

Jill~That's how great discoveries are made! By experimenting with the original~ :D

I can't actually picture it, 'cause the "scones" are layered whole oats...but I bet you would at LEAST get something like Baked Oatmeal... :confused:

I think you should TRY it! :D

I just got some steel cut oats, so I'm ready to try some "experiments", too~ :bcbsalute

[WWCarol]

Oh, and GREAT idea on the "gingerbread", Sodacracker! :D

I wanna' hear all about it! :) :bcbsalute

[nancyny]

OK Here's with sugar and with 3/4 c. + 4 tsp. nonfat dry milk added (brings total dairy to 4 servings):

Cal. 159, Fiber 4, fat 2, 3 Points.

If you go up to 1 c. nonfat dry milk it's still 3 Points (sugar or not)

If you use Splenda instead of sugar it's 2 Points (barely).

I don't know if nonfat dry milk is CORE.

[sodacracker]

Yes, instant ff milk powder is core so if you add it to the recipe you can increase the protein and get in a dairy serving all in one tasty slice. Gotta love that :)

[nancyny]

Well, I made it and it's going on my trip. I used brown sugar, and after all that I forgot the extra milk !! :eek:

I smells wonderful. My dd thought I was making pumpkin pie. Nope, not the right season.

[sodacracker]

Sodacracker reporting in on the oat scone experiments:bcbsalute . I made them tonight with 4 tbsps molasses, lots of ginger and the added milk powder. Came out of the oven, dark and fragrant. I loved it and would even be willing to go up to 1 WAP per slice by adding 8 tbsps of molasses to the recipe.

But, to keep it Core skip the molasses but go ahead and add the milk powder. which made no difference in the taste but added nutritional bonus. For .5 WAP per slice add 4 tbsp. dark molasses.

Happy Cooking!

[WWCarol]

Sodacracker~ What about 4 TBS. of molasses and 4 TBS. of fructose?

Then you'd still be at .5 points each~

Whaddaya' think?...

Nancy~ Under milk: "Instant non-fat dry powder" is Core~ :bcbsalute

[sodacracker]

Carole, I might try that too! What I found with only 4 tbsps of molasses was that it did not have enough gingerbread 'zing' as I would have liked. The fructose, though ,would give it a more dessert like sweetness (and keep it at 4 points for the batch :)). More delicious experiments coming up!

[WWCarol]

LOL! :D

You're making my mouth water, Sodacracker~ :p

[BluSpringsGal]

I made the Scones last night but don't care for them. I had one with strawberries. This morning I had one with a teaspoon of peanut butter. I've had them at Pannera's and didn't like so maybe it's just one of those food I don't like. Didn't care for the Baked Oatmeal either.

[sodacracker]

My kids do not like them either, and they definitely are not like white flour scones :), but as a baked good option that is Core I am enjoying them.

Sometimes I still crave a great big baked slice of something and I just cannot use WPA for a regular white flour baked goods anymore because the "cost " is too high for me. As a contrast my DS, at lifetime, does like to have, about every 2 weeks, a splurge on fresh baguette and willingly uses up 15 - 20 WAP to have as much as she wants.

[nancyny]

Trip report: They worked.

They didn't serve fruit at breakfast so I had to have them plain. Each day I had 2 slices with a small glass of OJ and a glass of skim milk for breakfast. I put a little brown sugar on them, it helped, since I didn't have what I wanted (fruit). This was a good breakfast for 7 Points (or 1 for the OJ on Core).

Some of my colleagues seemed jealous that I had such "healthy stuff" with me. The hotel breakfast was steam table food. They had oatmeal some days but I couldn't count on it.

I made the scones on Fri. eve. and had them for breakfast Sun. through Wed. They kept fine at room temperature.

After baking I cut the scones into 8 pieces and let cool to room temperature. Then I wrapped them 2 at a time in wax paper, and put it all in a gallon size plastic zipper bag. My brain kicked in at one point, I realized that a foil wrapped package might make the security folks unhappy. At the hotel I kept them in a cabinet in the dark.

Bottom line: I might not make these for everyday use but they were sure nice to have for traveling.

[jillwbee]

Great idea, Nancy! I would like something like this for travel.

[WWCarol]

Thanks for the report! :bcbsalute

Glad they helped! :)

[tiffany76115]

I was wondering if anyone has tried a mashed banana in the recipe? I have one that's a bit ripe and thought I would give it a try.

[WWCarol]

I think you could easily exchange the 1/2 cup unsweetened applesauce with a ripened mashed banana~ Sure! :)

[MarilynP]

Way to go, Nancy. Somehow, having a good OP breakfast just makes smooths the path for the rest of the day, doesn't it? It is even more important when travelling.

[sodacracker]

1 cup oat bran (if you want this to be completely CORE, use "instant" oats instead~This recipe was created when oat bran WAS Core :rolleyes: )
I made a batch today and made them with Cream of Wheat cereal instead of Oat Bran. I thought that made them totally Core but I just read in my CFC that cooked cream of wheat is considered Core, but it does not mention uncooked. What do you think? The scones had a firmer crumb and texture and I baked it in a rectangular pan but still cut it into 8 pieces.

[LindaBC]

I don't have any oat bran or instant oatmeal. Do you think if I whirred some regular oats in the blender it would work just as well? I'm dying to try these because I love scones.

[WWCarol]

LindaBC~ It's worth a TRY! :D :bcbsalute Oat bran looks like tiny little oat-flake pieces...Maybe confetti-sized~

Sodacracker~ LindaBC and I had this exact discussion on her muffin thread. She "soaks" her grain (essentially "rehydrates" it) which makes it as Core as "rehydrated bulgar" which seems to be okay with everyone in Core tabbouli~

So if your Cream Of Wheat had time to "rehydrate" in the liquid, I would think it could be considered Core. This is a definite GRAY area, which I hope will be cleared up the next time WWs decides to discuss the Core program officially~ :bcbsalute

Questions: Do grains need to be cooked? Or can they be soaked (rehydrated)? Can the "cooked grain" then be baked? (I bet you would get different answers from different people~ :rolleyes: ) So ask yourself, are these a trigger for you? Can you eat them responsibly? Eat when hungry and stop when not hungry?

For sure we know, flour is NOT Core. Uncooked hot cereal is not Core. Rolled oats are Core. Oat bran is not Core. (Finding the "logic" behind Core? Priceless! :kiss: ;) )

[LindaBC]

LOL, Carol. Great sense of humor.

[thatgirl]

I love baked oatmeal and I am sure I will like these!!!!!yum yum