{"id":5357,"date":"2023-06-03T09:00:00","date_gmt":"2023-06-03T14:00:00","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=5357"},"modified":"2023-05-30T14:43:00","modified_gmt":"2023-05-30T19:43:00","slug":"toasted-oat-scones","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/breakfast\/toasted-oat-scones\/","title":{"rendered":"Toasted Oat Scones"},"content":{"rendered":"
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\"Weight<\/a><\/figure><\/div>\n\n\n

This WW recipe was a hit, the toasted oats combined with all-purpose flour, chilled butter cut in and chopped dates makes for one tasty scone. At 5 WW points per serving, 189 calories and 31g total carbs. The original recipe is found on page 119 in the September chapter of the cookbook Weight Watchers Magazine Annual Recipes for Success 2000<\/a>, and at only $5.99 for the hardcover edition, it’s a steal deal! <\/p>\n\n\n\n

My version of the recipe is listed below, the modifications I made are using unsalted butter in place of the margarine, and making my own buttermilk, all of which contribute to the extra 1 WW point per serving.<\/p>\n\n\n

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\"Toasted<\/a>
Toasted Oat Scone<\/figcaption><\/figure><\/div>\n\n\n

A note on making your own buttermilk: It’s hard to find cooking uses for 1-quart carton of buttermilk, and I typically don’t use it often enough to encourage buying the whole quart. So, I make my own using 2% non-fat organic milk and lemon juice. Typically, its about 3-4 tablespoons lemon juice per cup of milk, so for the 3\/4 cup of low-fat buttermilk called for in the scone recipe, I take a 1 cup measure and add in 2 tablespoons lemon juice, then I add the milk to bring the total liquid up to 3\/4 cup measure.<\/p>\n\n\n\n

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Ingredients<\/h3>\n\n\n\n