Whip up homemade sugar-and-spice coffee-shop scones using just four ingredients.
Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, stir milk and egg white until blended. Stir in muffin mix and 1/2 cup oats (dough will be sticky).
On cookie sheet, shape dough into 8-inch round, about 1/2 inch thick, using floured fingers. Break up any lumps in streusel (from muffin mix); mix streusel and 2 tablespoons oats. Sprinkle streusel mixture over dough. Cut dough into 8 wedges; separate wedges slightly.
Bake 25 to 35 minutes or until golden brown. Serve warm.
Tips from the Betty Crocker Kitchens
Add some variety to your scones. Stir in 1/2 cup raisins, dried cranberries, chocolate chips or chopped nuts.
250 Calories, 5g Total Fat, 3g Protein, 47g Total Carbohydrate, 25g Sugars
- Calories from Fat
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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