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Cran-Orange Oatmeal Scones

You'll want to start off your day with one of these wholesome, hearty and healthful scones not only because they're good for you but because they taste good too! (Make a double batch; they freeze well.) Match up with Fifty50 Orange Marmalade Spread, FIFTY50 Strawberry Spread and/or FIFTY50 Peanut Butter​. Delicious!

Servings: 8
Yields: 8 scones, approx. 2.5 oz. each

Ingredients

1 cup Fifty50 Low Glycemic Hearty Cut Oatmeal
1 ½ cups whole wheat flour
¼ cup Fifty50 Low Glycemic Fructose Granulated Sweetener
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt, optional
5 tablespoons chilled unsalted butter, cut into small cubes
1 egg
¼ cup nonfat plain Greek yogurt
1 teaspoon almond extract
½ cup raw cranberries, coarsely chopped
½ tablespoon orange zest
¼ cup hazelnuts (or other nut of choice), coarsely chopped and toasted

Directions

  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Set aside.
  2. Combine the first 6 ingredients (oatmeal through salt, if using) in a food processor bowl. Pulse about 10 times to sift.
  3. Add the butter and pulse again about 30 times or until coarse crumbs form.
  4. In a separate large bowl, whisk together the next 6 ingredients (egg through hazelnuts).
  5. Add the flour mixture to the egg mixture and combine well to form a dough.
  6. Roll out the dough on a lightly floured surface to form a round 8” x ½”.
  7. Place the round on the prepared cookie sheet and cut into 8 equal triangles, leaving some space in between pieces.
  8. Bake for 20 minutes.

Serve warm or at room temperature.

Nutrition Facts

Calories 243

Total Fat 11 g

Saturated Fat 5 g

Cholesterol 46 g

Sodium 581 mg

Total Carbohydrates 31 g

Dietary Fiber 4 g

Total Sugars 7 g

Added Sugars 7 g

Protein 7 g

Glycemic Index Low