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Recipes - Multi grain Scones

Recipe Name

Multi-grain Scones

 Submitted by Catherine46
Recipe Description Modified from a DR WIEL recipe to use ingredients in my pantry
Quantity 10 Quantity Unit scones Servings  
Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
cupsugar
1
largeegg
5
tablespoonsolive oil
1/8
teaspoonLemon zest
1/2
cupoatmeal-old fashioned rolled
1
3/4
cupwheat flour, wholewheat
2
tablespoonsflaxseed
2
tablespoonspoppy seeds
1/2
teaspoonsalt
3
teaspoonsbaking powder
1/2
teaspooncinnamon, ground
1/2
cup2% milk or skim
3
tablespoonslemon juice fresh
1/2
cup, unsiftedicing sugar
Steps
Sequence Step
1Preheat oven to 375°F. 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. 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 incorporated. Drizzle 1 tablespoon ever each scone.






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