Oatmeal Raisin Pistachio Scones

Oatmeal Raisin Pistachio Scones
Ever since our last visit to the doctor, we have made a conscious effort to analyse our food habits and the result was an even more conscious effort to cut down on cholesterol rich and sugary foods. Since then, whenever I wanted to bake, I found myself hunting for recipes which don’t require much sugar or butter. Even if a recipe calls for such forbidden ingredients, I have been reaching out for healthy ones.

Last weekend, on a regular visit to the library, I chanced upon one such recipe in a cookbook. I did tweak it a bit to suit my restrictions or rather resolutions, but the end result was great. The recipe is for a scone. Scone as per the dictionary is a small biscuit, a type of quick bread. My brush with scones was through Agatha Christie’s Miss Marple series ‘A Pocket Full of Rye’, where young Adelle Fortescue is discovered dead over a meal of scones and honey.

Let me cut short the story and get to the recipe…

Oatmeal Raisin Pistachio Scones:

All Purpose Flour – 1 Cup
Quick cooking Oats – 1 Cup
Brown Sugar – 3 Tbsp
Cinnamon Powder – 1 Teaspoon
Baking Powder – 11/2 Teaspoons
Milk – 1/4 Cup
Egg Whites – 2
Oil or Butter – 1/3 Cup
Raisins – 1/4 to 1/2 Cup
Chopped Pistachios – 1/4 Cup

Mix all purpose flour + baking powder + cinnamon powder. To it, add brown sugar and oats. Next add the oil or butter and bring the mixture to a crumbly state. To this, add raisins and pistachios. Beat the egg whites and milk together in a separate bowl. Add the egg mixture to the flour mixture and mix just until all the ingredients are combined. Do not knead.

Transfer the dough to a floured surface and pat the dough into a 7 inch circle. Using a knife, cut into 12 wedges/triangles. Or you could use some unwaxed dental floss to get a neat cut. The dough tends to be a little sticky. If using a knife, flour the knife before using. Brush a little milk on each of the 12 wedges.

Transfer the wedges to an ungreased cookie sheet and bake for 10 to 15 minutes in a preheated oven at 400 degree Fahrenheit or until the scones turn golden brown. My oven took 20 minutes to bake the scones.

Instead of raisins and pistachios, any dry fruit or nut can be used. Scones can be eaten as such or could be had with honey, butter or jam. They are a good accompaniment for tea.

Hope you enjoy your tea! 🙂