Oat Scones

How I got roped into the idea, but it seems we're looking for filling breakfast items in the baked goods area. Since I'll be in school in the fall it's probably not a bad idea, so this is my first attempt. It's a recipe my mother makes with white flour and lots of butter. I know it seems silly to take out the fat and then put a slice of cheese on it... but, you know I was likely going to eat something with it anyway. For various reasons, most of the measurements are by weight. I really can't convert them (but everyone should have a good kitchen scale, right).

3 oz quick cooking rolled oats
3 oz whole wheat flour
1 oz vital wheat gluten
1/4 oz sugar
7 grams baking powder
dash of salt (less than 1 gram)

8 grams butter, salted
1/4 cup applesauce, unsweetened
1/6 cup skim milk (made mine from powder)
16 grams egg whites

Mix together the dry ingredients in a mixing bowl. Melt butter in a dish or cup and mix in the rest of the wet ingredients. Pour wet ingredients into dry and mix until just blended. Do not over mix.

Place mix on counter or board and roll/press into a 6x9" square. This sounds easier than you would think. Cut into 3"x3" pieces and then cut each square in half diagonally. This will give you 12 pieces.

Bake on ungreased cookie sheet or parchment paper in preheated 410F (convection) or 425F for 12 to 14 minutes. Remove and cool on rack. When fresh these are slightly chewy. They'll keep for a couple of days fresh, but freeze well. My mother reheats them in a toaster oven on low heat while she's making coffee. They are crisper that way. If just left to thaw they will be back to the slightly chewy stage.

Calories (ea): 78 cals (5g protein, 1g fat, 12g carbs, 2g fiber)

Serving suggestions: jam (my mother), thin slice of cheese (myself)