Maple Raisin Oat Scones

I don't remember where the idea for this recipe came from. I think I was just craving scones and maple for some reason. Actually, I believe I really wanted Cinnamon Raisin scones, but this Maple Oat Scones recipe was the first creative one I found in a quick google search. The fact that it included oats was a plus! And I was surprised That the actually advocated the use of Artificial Sweetener, Perfect!

I followed the recipe pretty closely, except that I substituted 1/2 cup of regular flour for one of the 1/2 cups of Oat flour.

• 1 Cup Rolled Oats
• 1/2 Cup Rolled Oats (ground into flour in the food processor)
• 1/2 Cup All Purpose Flour
• 1/2 Cup Splenda
• 1/4 tsp Salt
• 1/4 tsp Baking Soda
• 2 tbsp Yogurt Margarine
  
• 1/3 cup Milk
• 50 grams Raisins
• 1tsp each of Maple and Vanilla Extracts
  

All The dry ingredients were sifted together...

Butter was then worked in by hand...

1/3 cup of Milk, raisins, and extracts were mixed together. The original recipe called for 1/2 cup of milk. I used about 1/3 just to make sure it wasn't too much. Turned out that was about perfect.

I then seperated the batch into two balls, flattened them on some PAM'd wax paper and then cut in 1/4's.
Layed out on a PAM'd cookie sheet and baked for 20 minutes at 400ºf.


To top everything off, I made some maple icing using 1cup of splenda, which I powdered in the food processor, and just about 2 tablespoons of sugar-free maple syrup. I drizzled that over the top of the scones and put them in the freezer for a few minutes to set up the icing. They came out pretty good, but I make these again, I'll make 4 from these batch, not 8. They came out a little small. Also, I'm not sure I'm buying the oats in scones. It gave it a texture much closer to cookies than scones. Oh well, they were tasty! Oh, and about 140cal / scone! Not bad.