Proper Scottish Oat Scones

What alchemy gives scones their crumbly, buttery texture? And what wizardry it took to maintain that texture, after a little more than half the fat was cut from the original recipe. These are nutritionally superior to their forebears and offer 81 fewer calories.

Recipe 8 servings; Active Time: 20 minutes;Total Time: 35 minutes

INGREDIENTS

2 tablespoons butter

1 1/4 cups rolled oats

3/4 cup all-purpose white flour

3/4 cup whole-wheat pastry flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup raisins

1 large egg, lightly beaten

1/2 cup nonfat plain yogurt

2 tablespoons canola oil

PREPARATION

Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.

Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.

Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 wedges.

Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.

NUTRITION

Per scone: 255 calories; 8 g fat ( 3 g sat , 1 g mono ); 34 mg cholesterol; 40 g carbohydrates; 6 g protein; 3 g fiber; 392 mg sodium; 89 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrate, 2 fat