My friend (and boss) Brenda Pilson is always bringing something delicious to work. The good thing is that Brenda is very health-conscious, so her treats are almost always low-cholesterol and heart-healthy.
Brenda surprised us recently with something that, at first, didn’t sound healthy -- scones. When the “healthy” part was added in -- flaxseed -- then they didn’t sound good! We were all pleasantly surprised, however, at how good these health-conscious scones tasted!
Brenda uses a lot of flaxseed when she bakes. You can find it in most grocery stores in the meal and flour aisle. The advantages of flaxseed are numerous. They contain high levels of the Omega-3 essential fatty acids (the “good” fats), are rich in lignin, which is a type of antioxidant, and helps provide fiber. In addition, flaxseeds also contain vitamins, minerals and protein.
So try these scones, made with the “fabulous flax.”
Brenda’s Breakfast Scones
2 Tablespoons ground flaxseed
1 1/2 cups plain, all purpose flour
1/2 cup oats
1/4 cup sugar (or Splenda)
2 tsp. baking powder
1/2 tsp. salt
1/2 stick cold butter or margarine
1 carton (6 oz.) low fat yogurt
1 egg white(lightly beaten)
1 heaping cup dried cranberries, blueberries or cranraisins
In a medium bowl combine ground flaxseed, flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine yogurt and egg white.
Gently add the cranberries. Combine with the flour mixture and stir with a fork until well-moistened. Turn out onto lightly floured surface.
Knead for about 10 or 12 strokes. Dough should be fairly smooth. Pat dough into a 10-inch circles and cut into about 10 or 12 wedges. A pizza cutter works well for this.
Place wedges 1 inch apart on cookie sheet lined with foil. Brush tops of scones with a little milk and then sprinkle lightly with a few oats or flaxseed or both. Bake for 16 to 18 minutes at 400 degrees.
For a topping, add a fat-free cream cheese or a light or sugar-free jam or jelly.