Multi-Grain Scones from The Healthy Kitchen
These scones are the perfect answer for the morning rush! Unlike a lot of low-fat foods, which can be so loaded with sugar that you feel
hungry soon after eating them, these are quite filling you can eat just half of one and still satisfy the need for morning sustenance. Plus, you get in a nice amount of bran for the day, an appropriate source of roughage.
1/2 cup sugar
5 tablespoons grapeseed or expeller-pressed canola oil
1/8 teaspoon lemon zest
1/2 cup oatmeal, not instant
1/4 cup wheat bran
1 1/2 cups unbleached white flour
2 tablespoons millet
2 tablespoons poppy seeds
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 cup milk
Zesty Lemon Topping
3 tablespoons freshly squeezed lemon juice
1/4 cup confectioners' sugar
MAKES 6 SCONES
FAT 10.7 G
SATURATED FAT 1.5 G
(25.4% OF CALORIES FROM FAT)
PROTEIN 8.6 G
CARBOHYDRATE 62 G
CHOLESTEROL 23 MG
FIBER 5.2 G
Tips from Rosie's Kitchen
If you want to make these scones completely dairy-free, substitute soy milk for regular milk. I also sometimes add 1 cup of walnuts for crunch and texture.
Preheat oven to 375°
Whisk the egg, sugar, and oil together in a bowl. Mix the lemon zest and all the dry
ingredients together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout. Slowly add the dry
ingredients into the egg, sugar, and oil, and mix to create a thick dough. Add the milk and mix well.
Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking pan, leaving 2 inches of space between. You should have 10 scones. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes.
With a fork mix the Lemon Topping ingredients until the sugar is completely melded in. Drizzle 1 tablespoon over each scone.