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Categories:
flour bran ground flax germ baking powder baking soda ground cinnamon ground mace brown sugar blueberries sweet potatoes nonfat yogurt egg canola oil orange zest
Viewed: 29 - Published at: 9 years agoIngredients
- 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 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
Method
- 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.
