Most of the scones you get from your local bakery or commercial coffee joint are loaded with fat and sugar. Not these scones. This recipe for maple oat scones tastes every bit as good as the Starbucks maple oat scones with a third of the saturated fat and nearly half the calories.
Even better: This scones recipe, adapted from Elaine Magee's wonderful Flax Cookbook, includes ground yellow flax seed meal, which is an excellent source of heart-healthy omega-3 fatty acids.
The glaze is optional in this scones recipe. If you prefer a sweeter scone, by all means, use the glaze. But if you like a more biscuit-style scone, it isn't necessary.
Note: If you are buying flax seed meal for the first time, be sure to buy ground flax seed meal. Whole flax seeds are not easily absorbed by the body and do not provide the heart health benefits of ground flax seeds. Since ground flax seed meal can go rancid, be sure to store it in the refrigerator.
Maple Oat Scones Recipe
- 1-1/4 cups unbleached all-purpose flour
- 1/2 cup golden flax seed meal
- 1/2 cup quick-cooking oats
- 2 Tbsp. sugar
- 1/2 tsp. kosher salt
- 1 Tbsp. baking powder
- 2 Tbsp. maple syrup
- 2-1/2 Tbsp. butter, cut into small chunks
- 1 large egg
- 1/2 cup 2% milk
- 1/2 tsp. maple extract
- 1/2 cup coarsely- chopped pecans
For Glaze (optional):
- 1 Tbsp. orange juice
- 1/2 cup powdered sugar
Preheat oven to 425 degrees F. Place flour, flax seed meal, 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. Pat dough into a 7- to 8-inch circle, and cut into eight triangle wedges.
Line a cookie sheet with a Silpat mat or parchment paper. Place scone wedges on the prepared cookie sheet, approximately a half-inch apart, and 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.
Makes 8 scones:
Per scone: 278 calories, 13 g fat (3 g saturated fat), 37 mg cholesterol, 37 g carbohydrate, 3 g fiber, 6 g protein, 3% vitamin A, 1% vitamin C, 16% calcium, 12% iron
For more healthy scones recipes, see also Chocolate Chip Scones, Mango Chocolate Chip Scones, Pumpkin Scones, Sweet Potato Scones, and Strawberry Scones.
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