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Author Notes: As a preschooler, my son Ben shunned all forms of protein: meat, eggs, dairy, beans, nuts. But he loved his baked goods, especially at breakfast time. In an effort to get as many nutrients as possible into my skinny boy, I modified recipe after recipe to arrive at these scones. Ben's now tall and twenty--and a gourmand!--but he still enjoys these scones on a Saturday morning. Due to their generous serving of whole grains, they will not rise much, but do have the flaky texture of a traditional scone. —Windischgirl
Makes approximately 24 scones
- 1/2 cup old-fashioned oats
- 2 tablespoons ground flaxseed, with enough all purpose flour added to equal 3/4 cup
- 1/2 cup whole wheat flour
- 2 1/2 teaspoons baking powder
- 1 pinch salt
- 1 tablespoon brown or raw sugar
- 2 tablespoons butter, cold, cut into small pieces
- 1 tablespoon plain or vanilla Greek yogurt
- Preheat the oven to 425F. Grease a cookie sheet or rimmed jelly roll pan and dust with flour.
- In a medium-size bowl, combine the oats, flours, baking powder, salt, and brown sugar, blending with a fork until well mixed.
- Using the fork, mash the butter and the yogurt into the dry ingredients until very small lumps form; the flours will be the texture of meal.
Wet ingredients and add-ins
- 1/3 cup milk
- 1 egg
- 1/2 cup add-ins: Ben's favorite is chocolate mini-chips, but you can use chopped nuts or apples, dried fruit, fresh or frozen berries, etc.
- Add the egg to the milk in the measuring cup and--using that same fork--whisk them together until well blended. Stir into the dry ingredients, mixing well; the dough will be soft and moist. Let the mixture sit for 2-3 minutes to let the flours absorb the liquid ingredients.
- Stir in your add-ins, combining well until evenly distributed.
- Scrape the dough out onto the prepared baking sheet. Using that fork--or a clean hand dusted in flour--pat the dough into a rectangle about 1/4 inch thick; it will not cover the whole pan, but will be about an 8 x 12 inch shape.
- Using a butter knife dipped in flour, score the dough into 12 squares, and then divide each square into two triangles; don't worry about cutting all the way through the dough.
- Optional: if desired, prior to baking, brush the surface of the scones with another egg, or a few tablespoons of milk, and sprinkle raw sugar on top.
- Bake for 8 to 10 minutes, not more; the scones should be set but still pale. Using an offset spatula, divide the scones into pieces along the scoring lines and transfer to a plate. They are best warm but will keep for a day in a tightly covered container at room temperature.
- This recipe was entered in the contest for Your Best Breakfast Baked Good