Multi-Grain Lemon Poppyseed Scones

Source: Andrew Weil and Rosie Daley's The Healthy Kitchen

1 egg
1/2 cup sugar
5 tablespoons grapeseed or expeller-pressed canola oil
1/8 teaspoon lemon zest (I used a heaping 1/8 teaspoon)
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
1/2 cup chopped walnuts (my addition)

ZESTY LEMON TOPPING:
3 tablespoons freshly squeezed lemon juice
1/4 cup confectioners' sugar

1. Preheat oven to 375°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 (I dropped by 1/4-cup full and got about 10 scones) 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.

4. With a fork mix the Lemon Topping ingredients until the sugar is completely melded in. Drizzle 1 tablespoon ever each scone.

Tip from Rosie's Kitchen:
If you want to make these scones completely dairy-free, substitute soy milk for regular milk. I also sometimes add 1 cup of walnuts for crunch and texture.

Makes 10 Scones

Nutrients Per Serving: Calories 375.3 Fat 10.7g Saturated Fat 1.5g (25.4% of calories from fat) Protein 8.6g Carbohydrate 62.0g Cholesterol 23mg Fiber 5.2g

This recipe is from THE HEALTHY KITCHEN - Recipes for a Better Body, Life, and Spirit by Andrew Weil, M.D and Rosie Daley (Knopf)

My notes: These are very tasty. They have a pleasingly light and tender crumb and a surprising amount of sweetness. In fact, they were sweet enough that I decided to leave the glaze off entirely. I would love to try these with blueberries or cranberries.

I talked about these HERE.