I knew I had to try making the scones myself, but the recipe looked intimidating. But . . . turns out, it's really pretty easy - just a matter of getting all the ingredients, which is as simple as making a stop at Whole Foods and hitting the bulk bins.
I highly recommend making these scones - they're the perfect pre- and post-workout fuel or breakfast!
Even more delicious topped with a dollop of peanut butter!
from Lace & Race
1/2 cup rolled oats (not quick oats)
2 cups whole wheat flour
1/4 cup wheat bran
1/4 cup almonds, chopped
1/4 cup pecans, chopped
2 Tbsp millet
2 Tbsp ground flax seed
2 Tbsp whole flax seed
1/2 cup brown sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter, diced and chilled
3/4 cup low-fat plain Greek yogurt
1/8 tsp lemon zest
1/8 tsp orange zest
2 tsp lemon juice
1 tsp vanilla extract (I substituted almond extract)
1 cup dried cranberries
Preheat oven to 375 degrees. In a large bowl, mix together all dry ingredients on the list through salt. Cut in butter using a pastry cutter (or just use your hands) until the dough resembles fine bread crumbs.
In a separate bowl, whisk together yogurt, egg, lemon zest, orange zest and lemon juice, then add to the dry ingredients with the dried cranberries. Mix all ingredients until combined.
Form scones into your desired shape and size and place on an ungreased cookie sheet. Bake for 15-20 minutes or until tops are golden brown. Allow scones to cool completely before storing in an airtight container.
Let's talk scones: Have you ever made scones? What is your favorite variety?