soy-free, oil-free option, gluten-free option
Makes 12 Scones
These scones are only slightly sweet so they are just as great with a soup or salad as they are as a delicious breakfast. If you’d like them sweeter, make a glaze by adding a few drops of maple syrup to ¼ cup (60 g) powdered sugar.
Per scone: Calories 100.8, protein 2.9 g, total fat 2.8 g, carbohydrates 16.5 g, sodium 200 mg, fiber 3.0 g
1½ cups (198 g) whole wheat pastry flour (**use a gluten-free baking mix)
¾ cup (72 g) rolled oats
¼ cup (60 g) coconut sugar or brown sugar
1 tablespoon (15 g) baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
½ cup (123 g) butternut squash purée (see note)
2 tablespoons (14 g) ground flax-seed mixed with 4 tablespoons (60 ml) warm water
¼ cup (60 ml) nondairy milk
¼ cup (60 ml) maple syrup
1 teaspoon maple extract
½ cup (55 g) chopped walnuts
Preheat the oven to 350°F (176°C) and oil a large cookie sheet (*or line with parchment to make oil-free).
Mix the dry ingredients in a large mixing bowl. Mix the wet ingredients in a smaller bowl.
Right before baking, add the wet ingredients into the dry ones and mix until thoroughly combined, then mix in the walnuts.
Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about ¾-inch thick. Using a chef’s knife, score into 12 triangles by cutting halfway through the dough.
Bake for 25 to 30 minutes until golden brown.
NOTE: You can use canned pumpkin in place of the butternut squash if that’s what you have on hand.
Recipe from OATRAGEOUS OATMEALS by Kathy Hester
Page Street Publishing/September 2014
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