Recipe - multi-grain scones

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


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