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Multi-Grain Scones
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| 10 | Scones |
| 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'll get in a nice amount of bran for the day, an appropriate source of roughage. Ingredients: | |
| 1 | egg |
| 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 |
| Lemon Topping: | |
| 3 tbsp | freshly squeezed lemon juice |
| 1/4 cup | confectioners sugar |
| Instructions: 1. Preheat oven to 375 degrees F. 2. Whisk the egg, sugar, and oil together in a bowl. Mix the lemon zest and all of 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. 3. Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet, leaving 2 inches of space between. You should have about 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 ever each scone. Nutritional Information: Per serving: 375 calories | |
| 10 g | total fat, (2 g sat) |
| 23 mg | cholesterol |
| 62 g | carbohydrate |
| 9 g | protein |
| 5 g | fiber |
| 120 mg | sodium |
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