Time to prepare: 20 mins to prep
Time to cook: 12 mins to cook
Time to cook: 12 mins to cook
Amount to eat (1 scone)
Sugars
Sugar: 0g
Sucrose: 4.2g
Glucose: 1.7g
Fructose: 1.8g
Lactose: 0.3g
Maltose: 0.3g
Galactose: 0g
Starch: 0.2g
Fats
Saturated: 7.6g
Monounsaturated:3.2g
Polyunsaturated: 0.7g
Trans: 0.5g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0.4g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 1.7g 7%
Net Carbs: 26
Sodium: 111.1mg 5%
Potassium: 275.7
Cholesterol: 48.3
Nutritional Values (g)
Calories: 232 Fat: 12g
Protein: 4g Carbs: 28g
Protein: 4g Carbs: 28g
Recipe Instructions
Ingredients
Wheat flour (White, all-purpose, unenriched)
1 1/2 cup / 188 grams
1 1/2 cup / 188 grams
Butter (Unsalted)
1 1/2 stick / 170 grams
1 1/2 stick / 170 grams
Salt (Table)
1/2 tsp / 3 grams
1/2 tsp / 3 grams
Raisins (Seedless)
1/2 cup (not packed) / 72.5 grams
1/2 cup (not packed) / 72.5 grams
Baking powder (Leavening agents, low-sodium)
1 tbsp / 15 grams
1 tbsp / 15 grams
Oatmeal (Cereals, Quaker, dry rolled oats)
1 1/4 cup / 100 grams
1 1/4 cup / 100 grams
Egg (Whole, fresh eggs)
1 extra large / 56 grams
1 extra large / 56 grams
Sugar (White, granulated sugar)
1/4 cup / 50 grams
1/4 cup / 50 grams
Reduced fat milk (Fluid, 2% milkfat, with added vitamin a and vitamin d)
1/3 cup / 81.3 grams
1/3 cup / 81.3 grams
Cream of tartar (Leavening agents)
1 tsp / 3 grams
1 tsp / 3 grams
Instructions
Step 1
Beat egg and melt butter.
Step 2
Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.
Step 3
Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)