I have mentioned before that Sunday morning in our house is ‘baked goods’ morning. I almost always bake something for Sunday morning breakfast. It makes everyone’s life easier because the kids can get up, grab breakfast on their own and then finish getting ready for church. Trying to get seven people out the door is no easy task when you’re on a time crunch.
The problem with ‘baked goods’ morning is that it is not exactly the healthiest food in the world. Lately, I have taken to making baked oatmeal Sunday mornings but one of the problems with being an inventive cook is that your kids always expect something new. They could just survive on the plain old baked oatmeal every week. . .but you know that I enjoy the challenge of coming up with something new!
So here is my most recent find. A scone recipe that is tasty and will satisfy the kids, but also has great ingredients like flax seeds and wheat germ so it’s pretty healthy too!
You will need:
1-1/4 cups unbleached all-purpose flour
1/2 cup golden flax seed meal
2 tablspoons of wheat germ
1/2 cup quick-cooking oats
2 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. baking powder
2 Tbsp. maple syrup
2-1/2 Tbsp. butter, cut into small chunks
1 large egg
1/2 cup milk
1/2 tsp. maple extract
1/2 cup coarsely- chopped pecans
For the glaze:
1 Tbsp. orange juice
1/2 cup powdered sugar
Directions:
Preheat oven to 425 degrees F.
Place flour, flax seed meal, wheat germ, oats, sugar, salt and baking powder in the work bowl of a food processor fitted with a metal blade.
Pulse several times until the mixture takes on the texture of a flour.
Add the maple syrup and butter pieces to the food processor and pulse until the butter is evenly distributed. Add the egg, milk and maple extract and process until a sticky dough is formed.
Turn dough out onto a well-floured surface. Place pecans in center of dough and knead several times, distributing pecans evenly throughout the dough.
Line a cookie sheet with parchment paper.
Place dough on parchment paper and pat dough into a 7- to 8-inch circle, and cut into eight triangle wedges. I use a slightly floured pizza cutter. Separate the wedges slightly by sliding them with a spatula. (Leave about 1/2 inch in between them.)
Bake 13 to 15 minutes until lightly browned. Remove from oven and allow to cool 10 minutes. Whisk together glaze ingredients and drizzle over scones, if desired.
Other Tasty Scone Recipes:
Starbucks Orange Oatmeal Flat Scones
Looking for something else? Check out the Families Winter ’06 Cookbook!
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