My wife is a scone head and when Laurel made these for her she begged for the recipe.
This recipe is from What’s Cooking? Healthy Cooking Blog by Lola Dee-Lite is highly recomended.
Healthy Breakfast Scones
Makes 12 small scones
- 2 TB softened butter
- 1/2 cup flax meal
- 1 cup, plus 2 TB whole wheat flour
- 1 cup whole oats (not instant)
- 2 tsp. ground cinnamon
- 2 tsp. baking powder
- 2 TB organic brown sugar
- 1/4 cup dried fruit of your choice-raisins, cherries, cranberries, blueberries, etc
- 3/4 cup chopped walnuts or pecans
- 1 cup unsweetened applesauce
- 1 tsp. good vanilla
Heat oven to 375. Combine butter, flax meal, and 1 cup flour in a bowl with a fork or pastry blender tool, working in the butter, until completely blended into a course meal.
Add in oats, brown sugar, cinnamon and baking powder, combining thoroughly. Mix in fruit and nuts. Next, add in vanilla and applesauce, gently stirring until moistened and combined. If too moist add in additional 2 Tb flour. Using a bit of flour on hands as needed, form scones into 12 golf ball sized portions, flattening them a bit so they are not too thick. Bake on a cookie sheet lined with parchment paper or nonstick spray for about 20 minutes, or until baked through and slightly brown on bottom. These scones are best served warm, and can be reheated in the microwave. Store cooled scones in airtight container at room temperature. They will last a few days, or freeze them for longer term storage. Serve warm just as they are, or spread with butter, cream cheese or jam.
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