Breakfast Cranberry Scones

Oatmeal, whole wheat & cranberry scones on a plate

I love that you don’t have to feel guilty about eat­ing these scones. These scones are not only good for you but they are a snap to make.  They are high in fiber, pro­tein and low in fat.  The scones are a per­fect break­fast-to-go for you and your kids.  Add your favorite cup of cof­fee, or a glass of milk for your kids, and go. If you want to make these veg­an, you can sub­sti­tute 12 cup yogurt with 12 cup soy but­ter­milk (soymilk with 2 Tbsp lemon juice and let sit for 10 min­utes).

Ingre­di­ents:

14 cup whole wheat pas­try flour

1 cup oats

2 Tbsp ground flax or chia seeds

2 tsp bak­ing pow­der

12 tsp bak­ing soda

12 tsp salt

12  cup non-fat plain yogurt

12 cup unsweet­ened apple­sauce

14 cup agave

2 Tbsp canola oil

2 Tbsp lemon juice

1 tsp lemon zest

1 cup dried cran­ber­ries (or any oth­er dried/frozen or fresh fruit)

14 cup chopped wal­nuts

Direc­tions:

1.  Pre­heat oven to 400 F and coat bak­ing sheet with cook­ing spray.

2. Mix flour, oats, flaxseed, bak­ing pow­der, bak­ing soda and salt in a large bowl.

3.  In a small­er bowl com­bine yogurt, apple­sauce, agave nec­tar, oil, lemon juice and zest.

4.  Pour yogurt mix­ture into dry mix­ture.  Add cran­ber­ries and wal­nuts and stir until com­bined.

5.  Drop 14 cup of bat­ter onto bak­ing sheet.  Bat­ter should make about 10 scones.

6. Bake for 15 min­utes and serve with a hot cup of tea.

 



1 Comment

  1. Nice pics…looks yum­my!


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