Rolling Scones

Dairy-free/Egg-free/Nut-free

Yes, we are the first to admit that our blog has gotten, ahem, stale. Very stale. Nasty-old-bread-that-you-don't-even-want-to-turn-into-French-Toast (if you don't have an egg allergy, and in which case you would use nutritional yeast) stale. In other words, it's been awhile.

But, like our waistlines, it's back. Yes, the interminable time on the treadmill and fierce calorie counting has been paying off, and at long last we can fit into last summer's shorts. 

In celebration of this feat, we're back in the kitchen to bring you more egg-free, dairy-free, nut-free goodies, like this awesome scone recipe we got from HungryGirl.com. The author, Lisa, is not allergy prone, but she is hungry, and like us, seems to have a problem controlling her mouth. So she turned to Weight Watchers, and started blogging what she ate and how she converted fat-laden recipes to figure friendly ones. She didn't set out to make this recipe friendly for folks like us, but yea for us (!), it is.

We really enjoyed this with the blueberries called for in the original recipe, but then branched out and tried it with Craisins and orange zest. I think we liked the second edition a little better, but try it both ways, so you can decide for yourself.

Ingredients

• 2/3 cup uncooked oatmeal (not instant)
  
• 1/3 cup Bisquick Heart Smart Baking Mix (Did you know this is egg- and dairy-free? It does contain wheat and soy, though, so beware if you avoid these, and always read the label in case they change up their ingredients)
  
• 1/2 teaspoon baking powder
  
• 1 tablespoon brown sugar
  
• 2 teaspoons Smart Balance 37% Light Buttery Spread (of course, we used Earth Balance because it's dairy-free, but if dairy doesn't offend you, use what you have)
  
• 1/3 cup light vanilla soymilk
  
• 3/4 cup blueberries
  

Steps

• Preheat oven to 400 degrees.
  
• Mix first six ingredients (everything but the berries) in a bowl.
  
• Fold in the blueberries.
  
• Spray a baking sheet with nonstick cooking spray and form four mounds of batter on the sheet. (Leave room in between the mounds - they expand.)
  
• Bake for 10 minutes.
  

Notes:

• Our scones didn't really expand the first time we made these, but did the second time. Go figure. 
  
• When we substituted dried cranberries for the blueberries, we were calorie conscious (did we mention how much time we've been spending on the treadmill?) and calculated how many calories were in 3/4 cup of blueberries (answer: 62) and substituted a calorically equal amount of cranberries. Since there were so few, we chopped them up before folding them in to the recipe.
  
• If you go the zest route, zest to taste. Too much orange zest makes our mouths feel numb.