Ingredients
3
tablespoons canola oil
1/4
cup chopped onion
1 3/4
cups white whole wheat flour
1/2
cup old-fashioned oats
2
tablespoons sugar
1
tablespoon poppy seed
3
teaspoons baking powder
1
teaspoon ground mustard
1/2
teaspoon salt
1/2
cup buttermilk
1/4
cup fat-free egg product
1
tablespoon fat-free egg product
Preparation
Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion to oil; cook 3 to 4 minutes, stirring frequently, until tender and just beginning to brown; remove from heat.
In large bowl, stir flour, oats, sugar, poppy seed, baking powder, mustard and salt; set aside. In small bowl, stir together buttermilk, 1/4 cup egg product, the cooked onions and remaining 2 tablespoons oil. Add flour mixture to onion mixture, all at once; stir just until moistened.
On lightly floured surface, knead dough 10 times. On cookie sheet, lightly roll or pat dough into 8-inch circle about 3/4 inch thick. Cut circle into 12 wedges with sharp knife that has been dipped in flour. Carefully pull wedges out about 1/2 inch to create small amount of space between each scone. Brush scones with 1 tablespoon egg product. Bake 15 to 18 minutes or until golden brown. Immediately transfer from cookie sheet to cooling rack; cool 5 minutes. Serve warm.
