Obvious just by looking at the picture above, this recipe did not exactly produce the traditional scone to which I’m accustomed. Obtained from Dr. Weil and Rosie Daley’s The Healthy Kitchen cookbook, I knew just by glancing at the ingredients list that this recipe wouldn’t necessarily yield “scones” like it purported. But the healthy ingredients were what hooked me into throwing them all together regardless, and the results actually weren’t too bad. In fact, they were rather quite delicious, which is why I’ve decided to post the recipe, even if its name is a little misleading.
Besides, names are just labels attached to items far more meaningful than their titles. So let’s throw this one out and give it a new one. I’d probably re-label these as multigrain cookies, housing a crispy golden outside with a fluffy, cake-like inside. What makes them so special is the delicate crunch they contain, given from the millet—A grain special in itself, full of fiber and trace minerals. The cookies also have both hints of lemon and sugar, without being overbearingly sweet.
Soymilk, oats, chia, bran…these multigrain cookies make for a great breakfast or snack. Next time I think I’d try swapping out the white flour with whole wheat flour for an even extra boost of fiber. The texture didn’t resemble a scone anyways, so I’d like to see what whole wheat flour would do. Try adding some nuts in as well if you desire an even extra element of crunch.
Slightly modified version of Rosie’s Multigrain Scones
-1/2 cup sugar
-5 Tbsp. safflower oil
-1 lemon, zested
-1/2 cup oatmeal
-1/4 cup wheat bran
-1 1/2 cups unbleached white flour
-2 Tbsp. millet
-1 Tbsp. chia seeds
-1/2 tsp. salt
-1 Tbsp. baking powder
-1/2 tsp. cinnamon
-1/2 cup soy milk
-3 Tbsp. freshly squeezed lemon juice
-1/4 cup confectioners’ sugar
Preheat oven 375F.
Whisk 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 wooden spoon until throughly combined. 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 sheet. Scoop tablespoons of the dough and drop them into mounds on the baking sheet, dividing the batter to make 10 scones. Leave 2 inches of space in between each mound. Bake for 15-20 minutes, just until crust is barely golden brown and dough is dry. Remove from oven and let cool for 10 minutes.
With a fork, mix the Lemon Topping ingredients until sugar is dissolved. Drizzle 1 tablespoon over each scone.