Strawberry Rosemary Scones

16 Jul


These scones are very low in fat, and so the texture is different than traditional baked goods. But I have enjoyed them very much as a low-calorie breakfast treat.


1 cup brown rice flour

1 1/2 cups old fashioned oats

1 Tbsp baking powder

1/2 tsp salt

1/4 cup splenda (granulated splenda, NOT splenda blend for baking)

1 Tbsp fresh rosemary, chopped fine

1 cup low fat yogurt

4 Tbsp flaxseed meal

1/2-1 cup of unsweetened vanilla almond breeze

Strawberry Jam*

Directions:  Preheat oven to 425F.  Mix tog. first 6 dry ingredients with a fork.  Stir in yogurt with fork, and add almond breeze til all sticks tog. in a lump. Be careful to NOT add too much almond breeze or dough will be difficult to work with. Turn dough out onto a lightly floured board.  Pat/knead dough out into about a 12 inch circle. You can cut into wedges or whatever shape you want!   Sometimes I use a 2 3/4 inch circular cutter to cut out 10 scones. In all this process, try not to be too harsh with the dough, in order to keep the scones as tender as possible.  Place scones on ungreased cookie sheet. Make an indentation in the middle of each scone, and fill with about 1/2 Tbsp strawberry jam. Bake for 12 minutes.  Do not over bake.

Cool on wire rack, and immediately place in ziplock bag and freeze flat.   (Of course if you are going to eat all of them immediately, eliminate this step!)

To reheat:  425F for 7 minutes.  Just like fresh-baked.

Makes 8 servings, approximately 155 calories each.

Strawberry jam: Mash a cup of ripe strawberries. Mix in 1 tsp cornstarch. Put on medium burner and heat up. Allow to boil for one minute until it thickens, stirring constantly. Cool. Add sweetener, if desired (I use splenda.) You could also substitute a commercial sugar free strawberry jam if you like.


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