Ingredients

The following ingredients have 4 Servings
  • 14 ozs Whole wheat flour
  • 1 tsp Baking powder
  • 1 oz Raw cane sugar
  • salt
  • 3 eggs
  • 4 ozs butter (room temperature)
  • 9 ozs lowfat Yogurt (3.5% fat)
  • 4 ozs whole-grain Oatmeal

Instruction

  • Mix flour, baking powder, sugar and 1 pinch of salt.
  • Gradually mix 2 eggs and butter into the flour mixture. Mix with the dough hook of a mixture until the dough is crumbly in texture. 
  • Add the yogurt and 2/3 cup of the oats to the dough and knead until smooth.  
  • Roll out the dough approximately 1 inch thick on a floured surface and cut out round scones (about 2 3/4 inches) and place on a parchment-lined baking sheet.
  • Separate the remaining egg (save the egg white for another use). Whisk the egg yolk with 1 tablespoon of water and brush over the scones. Sprinkle with remaining oats.  Bake in a preheated oven at 400°F/convection 350°F on the middle rack for about 15 minutes until golden brown.
  • Cool scones on a rack for 20-30 minutes before serving.