Rosemary-Citrus Scones

Serves: 12
WW Points: 3

nonstick cooking spray
1 3/4 cups all-purpose flour
1 cup rolled oats
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon orange peel -- finely shredded
1 1/2 teaspoons dried rosemary -- crushed
1/4 teaspoon salt
1/2 cup evaporated skim milk
3 tablespoons cooking oil
3 tablespoons egg substitute, frozen

Spray a baking sheet with nonstick coating; set aside. In a large bowl combine flour, 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.

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. 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.

Nutritional Analysis:
Per Serving: 154 Calories; 4g Fat (26.0% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

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