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Multi Grain Scones

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Ingredients
  Egg 1
  Sugar 1⁄2 Cup (8 tbs)
  Grapeseed oil/Expeller pressed canola oil 5 Tablespoon
  Lemon zest 1⁄8 Teaspoon
  Oatmeal 1⁄2 Cup (8 tbs) (not instant)
  Wheat bran 1⁄4 Cup (4 tbs)
  Unbleached white flour 1 1⁄2 Cup (24 tbs)
  Millet 2 Tablespoon
  Poppy seeds 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Baking powder 1 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
For zesty lemon topping
  Freshly squeezed lemon juice 3 Tablespoon
  Confectioners sugar 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Preheat oven moderate to 375°F.

MAKING
2) In a bowl add egg, sugar, and oil. Whisk together.
3) In another bowl add lemon zest and all the dry ingredients. Stir with a wooden spoon until combined.
4) Gently add dry ingredients into the egg, sugar, and oil. Combine to form thick dough.
5) Stir in milk and combine.
6) Grease a baking pan.
7) Mound the dough in the baking pan one tablespoonful at a time. Keep 2 inches of space in between.
8) This will make 10 scones.
9) Bake for 15-20 minutes until it appears golden brown and dry.
10) Take off from oven and cool for 10 minutes.
11) Using a fork mix the Lemon Topping ingredients till the sugar is melded.

SERVING
12) Drizzle 1 tablespoon over each scone before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 638 Calories from Fat 220

% Daily Value*

Total Fat 26 g39.6%

Saturated Fat 3.2 g16.1%

Trans Fat 0 g

Cholesterol 55.7 mg18.6%

Sodium 570.7 mg23.8%

Total Carbohydrates 93 g31.1%

Dietary Fiber 6.2 g24.6%

Sugars 34.4 g

Protein 12 g24%

Vitamin A 2% Vitamin C 6.1%

Calcium 55.3% Iron 57.6%

*Based on a 2000 Calorie diet

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Multi Grain Scones Recipe