SCONES:
1 ½ C whole wheat pastry flour
1 C quick cook or old fashioned oats (not instant)
¾ C skim milk
½ C unsweetened applesauce
½ C all purpose flour
½ C chopped pecans (optional)
6 T light brown sugar
1 T baking powder
1 tsp vanilla
2 tsp ground cinnamon
1 egg
Preheat the oven to 425° and spray a baking sheet with nonstick cooking spray.
In a large bowl, combine the flours, oats, sugar, baking powder and cinnamon.
In a separate bowl, combine the applesauce, milk, egg and vanilla and whisk until well blended. Add the wet ingredients to the dry ingredients all at once and stir with a fork until the dry ingredients are moistened. If using the pecans, fold them in next.
Using a measuring cup, drop ¼ cupfuls of dough about 2 inches apart on the greased baking sheet. Bake until golden brown (about 11-12 minutes). Remove to a wire rack and while the scones are cooling, make the icing and then drizzle or spoon over the tops of the scones while still warm.
ICING:
3/4 C powdered sugar
1 1/2 tsp cinnamon
2 tsp milk
1 tsp butter pecan extract
Combine the powdered sugar, cinnamon, butter pecan extract and then add milk (1 teaspoon at a time until you reach the desired consistency) and mix until smooth.
Makes 12 scones.
Nutrition per Scone (including 2 tsp icing): 264 calories, 1.5 g total fat, 0 g saturated fat, 0 g trans fat, 39 g carbohydrates, 4.5 g fiber, 8 g sugar, 6 g Protein, 0.4 mg cholesterol
