Prep 45 mins
Cook 10 mins
These come from the SuperFoods Rx book, so they're very healthful. The original recipe called for whole wheat pastry flour, but I substituted all purpose flour to make it a little more convenient.
- 1 1⁄8 cups all-purpose flour (1 cup plus 2 tbsp)
- 1⁄4 cup oat bran or 1⁄4 cup wheat bran
- 2 tablespoons ground flax seed
- 2 tablespoons wheat germ
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground mace or 1⁄8 teaspoon nutmeg
- 2 tablespoons dark brown sugar
- 1⁄3 cup chopped raisins or 1⁄3 cup dried blueberries or 1⁄3 cup currants
- 1 cup shredded sweet potatoes or 1 cup winter squash
- 1⁄3 cup nonfat yogurt or 1⁄3 cup buttermilk
- 1 large egg
- 1 1⁄2 tablespoons canola oil or 1 1⁄2 tablespoons safflower oil
- 2 teaspoons finely grated orange zest
- Preheat oven to 425 degrees. Oil a baking sheet.
- In a large bowl, combine flour, bran, flaxseed, wheat germ, baking powder, baking soda, cinnamon, mace or nutmeg, brown sugar, dried fruit, and sweet potato. Stir in the yogurt, egg, oil, and orange zest and mix until just combined.
- With lightly floured hands, knead the dough in the bowl for several minutes. When smooth, turn the dough onto a lightly floured work surface and pat to a thickness of 1/4 inch. Using a cookie cutter or a glass, cut into 2 1/2-inch rounds. Gather the scraps, gently pat into a ball, flatten again, and cut out more scones.
- Place the scones on the prepared baking sheet about 1 inch apart. Bake for 8 to 10 minutes, or until golden brown. Serve warm with or without nut butter and jam or marmalade.
These are more like a soft cookie than other scones I have made, but they are quite tasty---not very sweet. I used the nutmeg, golden raisins, sweet potato, buttermilk, and canola oil options. I was concerned that the sweet potato might not cook properly since it was raw when put in the batter, but that was not a problem. Made for My-3-Chefs.