Thursday, September 16, 2010
1/2 cup rolled oats or whole grain cereal*
1 c whole wheat flour
1 c spelt flour
1/4 c wheat bran
1/4 c Almond meal(ground almonds)*
1/4 c Pecan meal(ground pecans)*
2 T millet
2T ground flax seed
2T whole flax seed
1/2 c brown sugar
1/2 t baking soda
11/2 baking powder
1/4 t salt
6 T cold butter
3/4 c low-fat or non-fat greek yogurt
1/8 t lemon zest
1-2 t lemon juice
1 t vanilla extract
1 c dried cranberries (Craisins)
*Depending on how much texture you want in the scone, you can grind the oatmeal into a flour or keep it whole. The same goes for the almond and pecan...it can be as fine as a meal or can be a fine chop.
Grind oats, almonds and pecans to desired consistency. Mix in the rest of the dry ingredients through the salt. Cut in the butter with a pastry blender or two knives until the dough looks like fine crumbs.
Mix yogurt, egg, vanilla, lemon zest and lemon with a whisk. Add to dry ingredients with the craisins.
Form scones into the size and shape you desire. Bake at 375°F for 15-30 minutes, depending on size, until golden brown.