These light, crumbly scones are always a hit. They are best served warm with jam. A light spread of margarine works well, too. When scones have cooled completely, wrap tightly with Glad wrap or place in an airtight container and store in the refrigerator for up to three days.
Targeted Side Effect: Fatigue
A good source of calcium
Calories: 140; Total Fat: 1.5 g; Saturated Fat: 0 g; Total Carbohydrates:–30 g; Fiber: 3 g; Protein: 4 g
1¾ cup Bob’s Red Mill Gluten-Free Biscuit and Baking Mix, or any combination of brown rice flour, bean flour, or sorghum flour
½ cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon iodized salt
2 tablespoons nondairy, non-soy margarine (we prefer Earth Balance)
2 tablespoons applesauce
1 egg (shell rinsed)
¾ cup plain nondairy milk, soured with juice of ½ lemon to make buttermilk
1 tablespoon agave syrup or Grade B maple syrup
¼ cup dried fruit such as raisins, cranberries, or cherries
Jam, for serving
Preheat oven to 350°F
1. Grease a cookie sheet or an 8- to 9-inch pie pan with margarine or oil.
2. Combine dry ingredients in a big bowl.
3. Cut in margarine and applesauce.
4. Beat milk and egg. Add agave and stir until mixed. Add wet ingredients to dry ingredients, being careful not to over stir. Combine just until all ingredients are moist.
5. Pour batter onto cookie sheet or pie pan. Shape into a circle. Lightly score into eight pieces with a sharp knife. Do not cut all the way through.
6. Bake for 15 minutes, or until a toothpick comes out dry from the center. Serve warm with jam.
Health Tip 101: Oats are high in both soluble and insoluble fiber, useful in maintaining proper bowel function and keeping your cholesterol in balance. Oats also contain about 9 grams of protein per cup.
Oat Scones