Strawberry Oatmeal Scones

Photo: Megan

Ingredients

cup egg substitute

1/2 cup low-fat buttermilk

1 2/3 cups whole wheat pastry flour

cups old-fashioned rolled oats

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 pinch of ground nutmeg

1 cup fresh strawberries, chopped

1/2 cup plus 1 T Smart Balance 50/50 blend, cold, cut into small pieces

Preparation

Preheat the oven to 400 degrees and line a baking sheet with a Silpat or parchment paper. — I did not use either and they turned out fine.

Whisk together the egg substitute and buttermilk and set aside. Combine the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a mixing bowl.

Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs.

Pour in the buttermilk mixture and stir with a stiff wooden spoon until just incorporated. Gently mix in the chopped strawberries. The mixture will be very sticky.

Turn the dough out onto a lightly flour surface and gently knead 8-10 times and press the dough into a disk about 1 1/2 inches thick.

Portion the dough into about 12 wedges or balls and transfer to the baking sheet. Bake for approximately 20 minutes until golden brown. Transfer to a wire rack to cool about 10 minutes before serving.