I’ve been meaning to make these for a while and I’m so glad I did. They go brilliantly with the ‘Bruschetta and Dips’ as a lunch or as a starter. They can seem quite hard on the outside but they are soft in the middle.
I’ve used a Laughing Cow extra light cheese triangle to spread on the scones in the picture – one of these is free on No Count and 2 of the cheese triangles are 1 point.
The scones are just 1 point each on No Count or 3 points if tracking. (If tracking, you could replace the oats with plain flour.)
Ingredients (makes 9 small ones):
- 200g oats, blitzed in food processor
- 1 tsp baking powder
- pinch of salt
- 1 egg
- 50g Protein cheese
- 70g Flora light
- 3 tbsp skimmed milk
- a pineapple ring (optional)
Method:
- Mix the blitzed oats, salt and baking powder in a bowl.
- Add the Flora and rub together with fingers.
- Whisk the egg with the milk and add to the mixture.
- Add the Protein cheese and knead the mixture together.
- I made six small scones and then added a blitzed pineapple ring to the remainder of the mixture to make three scones with cheese and pineapple.
- Put in the oven on 200C for 15-20 mins.
Your cheese scones are totes amaze balls, out of the oven nice and warm to go with the split pea soup, Could I use half fat cheese.
Hi Julie, that sounds delicious!
What is protein cheese
Hi Hazel, protein cheese has had a lot of the fat removed so it is much lower in points.I prefer it when it is grated and used in recipes, rather than eaten raw.There is a picture of the packet and points value here: http://lovingnocount.com/useful-ingredients-where-to-buy/Helen xxxxx
I made these cheese scones tonight wow,delicious! Cheese scones have been my treat food,so I’m glad I now have a lower pointed one to indulge in!!!Thanks for your fantastic recipes! ! Lynda from New Zealand
Hi Lynda
Wow! I made these with 150g oats and 50g oatbran and added cayenne pepper great combination of flavour.
Thankyou Jan
Hi Jan, it’s great to hear you enjoyed these.Hope you have a lovely day ahead:-) Helen xxxxx
absolutely fab, just made them i used the fine oatmeal as i didn’t have any oats, perfect … thanks so much for your creativity its helping me to stay at goal as ive been following your recieps since jan 2017 and i can honestly say it works.. thank you
Hi
helen, could i use ready break rather than blitzing oats? or are the oats a more solid base, thanks sam
Hi Sam, I haven’t tried them with Ready Brek: the oats are a more solid base as the Ready Brek tends to be more spongy.You could always give it a try and let me know what you think.Hope you have a fab day:-)Helen xxxxx