Monday, March 13, 2006
Point Count: Fat Free Banana Oat Scones
FF Banana Oat Scones
1 cup white flour - 9 pt.
1 cup whole wheat flour - 8 pt.
2 cups oatmeal - 10 pt.
1/4 cup Splenda - 0 pt.
1 1/4 teaspoons baking powder - 0 pt.
1/4 teaspoon salt - 0 pt.
2 very ripe bananas - 4 pt.
1 cup 1% buttermilk - 2 pt.
Preheat oven to 375 degrees.
Process one cup of oatmeal in food processor until it resembles flour
(maybe just substitute flour or use oatbran if you don't have a
processor).
Add flour, salt, baking powder, and sugar and process to mix.
Process in bananas. (or just add the bananas mashed and mix in real good).
Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and
milk (slowly) until a soft dough is formed (may need more or less
milk).
Kneed lightly on a floured surface. (Note: the dough should be soft,
but not sticking to your hands like crazy. You've added too much milk,
kneed in more flour until you can handle the stuff reasonably.)
Divide dough into three equal portions. Form each into a ball and
flatten to about 1/2 to 3/4 inch thick. Cut twice crosswise into four
wedges and put on a cookie sheet. (You can make them bigger, or cook
without cutting into wedges, but you may have to adjust the cooking
time. Also use a coating of flour on the bottom of each scone in order
to keep them from sticking to the pan)
Cook in preheated 375 degree oven for 28 minutes; 33 points total, so just under 3 points for each of 12 wedges.
1 cup white flour - 9 pt.
1 cup whole wheat flour - 8 pt.
2 cups oatmeal - 10 pt.
1/4 cup Splenda - 0 pt.
1 1/4 teaspoons baking powder - 0 pt.
1/4 teaspoon salt - 0 pt.
2 very ripe bananas - 4 pt.
1 cup 1% buttermilk - 2 pt.
Preheat oven to 375 degrees.
Process one cup of oatmeal in food processor until it resembles flour
(maybe just substitute flour or use oatbran if you don't have a
processor).
Add flour, salt, baking powder, and sugar and process to mix.
Process in bananas. (or just add the bananas mashed and mix in real good).
Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and
milk (slowly) until a soft dough is formed (may need more or less
milk).
Kneed lightly on a floured surface. (Note: the dough should be soft,
but not sticking to your hands like crazy. You've added too much milk,
kneed in more flour until you can handle the stuff reasonably.)
Divide dough into three equal portions. Form each into a ball and
flatten to about 1/2 to 3/4 inch thick. Cut twice crosswise into four
wedges and put on a cookie sheet. (You can make them bigger, or cook
without cutting into wedges, but you may have to adjust the cooking
time. Also use a coating of flour on the bottom of each scone in order
to keep them from sticking to the pan)
Cook in preheated 375 degree oven for 28 minutes; 33 points total, so just under 3 points for each of 12 wedges.
