Ingredients for Rosemary Citrus Scones
- All Purpose Flour
- Rolled Oats
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- Orange Zest
- Dried Rosemary
- 1/2 teaspoon salt
- Fat Free Evaporated Milk
- Cooking Oil
- Egg Substitute
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How to Make Rosemary Citrus Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup rolled oats, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 tablespoon finely grated orange peel, 1 tablespoon finely chopped fresh rosemary, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup milk, 1/4 cup vegetable oil, and 1 large egg.
- Pour the wet ingredients into the dry ingredients all at once. Stir gently with a fork just until the dough is moistened. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently 8-10 times. Be careful not to overwork the dough.
- Pat or gently roll the dough into an 8-inch circle, about 3/4 inch thick.
- Cut the circle into 12 equal wedges using a sharp knife or pizza cutter.
- Carefully transfer the scones to the prepared baking sheet.
- Bake for 15-18 minutes, or until the scones are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm with your favorite spread, such as butter, jam or cream cheese.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
22g
Fat
2g
Carbs
8g
