January 08, 2015

Dr. Weil's Multi-Grain Scones

Mmmmm, ran across Dr. Weil's Multi-Grain Scones recipe again!

Multi-Grain Scones
10 Scones 

These scones are the perfect answer for the morning rush! Unlike a lot of low fat foods, which can be so loaded with sugar that you feel hungry soon after eating them, these are quite filling -- you can eat just half of one and still satisfy the need for morning sustenance. Plus, you'll get in a nice amount of bran for the day, an appropriate source of roughage. 

1 egg 
1/2 cup sugar 
5 tablespoons grapeseed or expeller-pressed canola oil 
1/8 teaspoon lemon zest 
1/2 cup oatmeal (not instant) 
1/4 cup wheat bran 
1 1/2 cups unbleached white flour 
2 tablespoons millet 
2 tablespoons poppy seeds 
1/2 teaspoon salt 
1 tablespoon baking powder 
1/2 teaspoon cinnamon 
1/2 cup milk 

Lemon Topping: 
3 tbsp freshly squeezed lemon juice 
1/4 cup confectioners sugar 

1. Preheat oven to 375 degrees F. 

2. 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. 

3. 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 melded in. Drizzle 1 tablespoon ever each scone. 

Nutritional Information: 

Per serving:
375 calories
10 g total fat (2 g sat)
23 mg cholesterol
62 g carbohydrate
9 g protein
5 g fiber
120 mg sodium 

-Recipe reprinted with permission of DrWeil.com

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