Rosemary Citrus Scones

MAKES: 8 servings
CRISPY RATING: These have a nice "scenty" flavor and good substance to them


  • 1 Cup All-purpose Flour
  • 3/4 Cup Whole Wheat Flour
  • 1 Cup Oats, Rolled, uncooked
  • 1/4 Cup Sugar
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Orange Peel, finely shredded, don't skimp
  • 1 1/2 Tsp Dried Rosemary, crushed, or 1 to 2 Tbsp fresh
  • 1/4 Tsp Salt
  • 1/2 Cup Evaporated Skim Milk
  • 3 Tablespoons Olive Oil
  • 1 Egg White

1. Spray a baking sheet with nonstick coating; set aside.

2. In a large bowl combine flours, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl stir together milk, oil, and egg product. Add milk mixture all at once to flour mixture. Stir just until moistened.

3. On a lightly floured surface knead dough 10 times. Lightly roll or pat dough to an 8-inch circle, about 3/4 inch thick. Cut dough into 12 wedges.

4. Carefully transfer wedges to prepared baking sheet. Bake in a 400 degree F oven for 15 to 18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm.

These are a nice, hearty afternoon snack with good sticking power. They also freeze very well. They were also originally all white flour, but I subbed part of it for whole wheat.

This recipe is from the Weight Watchers board, where I saw it posted by jlopolis.

From MC - Per Serving: 220 Calories; 6g Fat (24.6% calories from fat); 6g Protein; 36g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 276mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

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