Cinnamon-Oat Scones (Lighter Recipe)

By melanieroe

Prep Time: 10 min
Total Time: 45 min
Makes: 8 scones

Nutrition Information:
1 Scone: Calories 250 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 25g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1/2 cup fat-free (skim) milk
• 1 egg white
• 1 box (15.2 oz) Betty Crocker® cinnamon streusel muffin mix
• 1/2 cup plus 2 tablespoons quick-cooking oats

Preparation

Step 1

1. Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, stir milk and egg white until blended. Stir in muffin mix and 1/2 cup oats (dough will be sticky).
2. On cookie sheet, shape dough into 8-inch round, about 1/2 inch thick, using floured fingers. Break up any lumps in streusel (from muffin mix); mix streusel and 2 tablespoons oats. Sprinkle streusel mixture over dough. Cut dough into 8 wedges; separate wedges slightly.
3. Bake 25 to 35 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft): No change.