Breakfast Scones
Adapted from the ‘Oatmeal-Raisin Scone’ recipe in the Better Homes and Gardens New Cookbook. Yield: 5 or 6 scones that will be rather irregular in shape, but are much easier to make than traditional scones; and these are made with a healthy oil rather than butter.
Ingredients:
1 large egg, beaten
1/3 cup canola oil or light olive oil
1/4 cup milk
1/4 cup sugar or Splenda, or a mix
1 1/2 cup flour
2-3 tablespoon flax meal (optional)
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup golden or regular raisins, or dried cranberries
1/3 cup chopped pecans or walnuts
Preheat oven to 400 oF (or 350 oF for 20 minute cook time).
Put raisins (or cranberries) and nuts in a ceramic bowl with 1/8 cup water, microwave on Hi for 30 seconds and set aside to allow fruit and nuts to plump.
Mix beaten egg, oil, milk and sugar in a bowl.
Add flour, flax meal, baking powder and cinnamon, mix with wet ingredients.
Add plumped fruit and nuts, stir into batter; it should be somewhat sticky.
Measure out about 1/2 cup amounts of the scone mixture in 5 or 6 mounds on a sheet of parchment paper on a baking sheet or pan.
Bake for 10-12 minutes at 400 oF (20 min at 350 oF) and enjoy warm with margarine, honey or jam. Can be reheated in a microwave on medium power for about 20-30 seconds.
Per scone: 325 calories, 19 g fat, 130 mg sodium, 12 g sugar, 3 g fiber
Ginger Scones: using the basic scone recipe above, substitute 1/4 cup of chopped crystalized ginger for the raisins, add 1 teaspoon of powdered ginger along with the cinnamon.