Meals Matter

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Contributed By: iamalion
http://cookingdonelight.com/blog/2007/09/16/light-cinnamon-roll-muffins-and-low-calorie-easy-cinnamo

Very healthy and yummy weekend breakfast.

Ingredients

SCONES:

1 1/2 cups Whole wheat pastry flour

1/2 cup All purpose flour

1 cup “quick cook” or old fashioned oats (not instant)

6 tablespoons Light brown sugar

1 tablespoon Baking powder

1/4 teaspoon Salt

1/2 cup Unsweetened applesauce

3/4 cup Skim milk

1 Egg, lightly beaten

1 teaspoon Vanilla

1/2 cup Pecans (optional)

2 teaspoons Ground cinnamon

ICING:

3/4 cup Powdered sugar

1 1/2 teaspoons Cinnamon

3 teaspoons Milk

Preparation

Preheat the oven to 425 degrees and spray a baking sheet with nonstick cooking spray.

In a large bowl, combine the flours, oats, sugar, baking powder, cinnamon and salt and mix well. In a separate bowl, combine the applesauce, milk, egg and vanilla and whisk until well blended. Add the wet ingredients to the dry ingredients all at once and stir with a fork or rubber spatula until dry ingredients are moistened. If desired, fold in pecans.

Drop the dough by 1/4 cupfuls about 2 inches apart on the baking sheet. Bake for 11 to 13 minutes, or until golden brown. Remove the scones to a wire rack to cool for at least 5 minutes.

While the scones are cooling, make the icing; drizzle or spoon icing over the top of the warm scones.

Cook's Notes

This recipe was easy to cut in half. After I beat the egg, I portioned out about 3 or 4 tablespoons to "halve" it.

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