Healthy & Delicious Scones

Name: Healthy & Delicious Scones
Ingredients: SCONES:; 1.75 C All-Purpose Flour, Unbleached.; 0.25 C Wheat Germ.; 1.5 C Oatmeal, Old-Fashioned.; 1.5 tsp Baking Powder.; 0.5 tsp Baking Soda.; 0.5 C Canola Oil.; 0.5 C Milk (almond, soy, or cow's).; 1 Tbs Dry Egg substitute+3 Tbs water (or 1 large egg).; 0.5 C Maple Syrup, Grade B.; 0.5 C Pecans*, Freshly toasted and coarsely chopped.; 0.5 C Dried Apricots**, chopped.; GLAZE:; 0.25 C Confectioners Sugar.; 2-3 Tbs Maple Syrup, Grade B.; *Toasting the nuts for 10-15 minutes at 350 F and then cooling them 10-20 minutes prior to chopping intensifies their flavor. Walnuts, pistachios or almonds can be substituted.; **Raisins, currants, dried apricots, dates, cranberries, blueberries, strawberries, or cherries can be substituted for the dried apricots.

17 ingredients

9 steps

Ingredients

SCONES:
1.75 C All-Purpose Flour, Unbleached.
0.25 C Wheat Germ.
1.5 C Oatmeal, Old-Fashioned.
1.5 tsp Baking Powder.
0.5 tsp Baking Soda.
0.5 C Canola Oil.
0.5 C Milk (almond, soy, or cow's).
1 Tbs Dry Egg substitute+3 Tbs water (or 1 large egg).
0.5 C Maple Syrup, Grade B.
0.5 C Pecans*, Freshly toasted and coarsely chopped.
0.5 C Dried Apricots**, chopped.
GLAZE:
0.25 C Confectioners Sugar.
2-3 Tbs Maple Syrup, Grade B.
*Toasting the nuts for 10-15 minutes at 350 F and then cooling them 10-20 minutes prior to chopping intensifies their flavor. Walnuts, pistachios or almonds can be substituted.
**Raisins, currants, dried apricots, dates, cranberries, blueberries, strawberries, or cherries can be substituted for the dried apricots.

Directions

1

1. Preheat oven to 375 F, and prepare a large baking sheet with parchment or non-stick foil.
2

2. In a medium bowl, combine all dry scone ingredients together.
3

3. Then add all liquid scone ingredients and stir until batter comes together.
4

4. Divide dough in half and shape into two disks, each 9 inches in diameter on parchment paper or nonstick foil on baking sheet. (Oiled gloves help since the dough is very sticky.) Then divide the dough into eight pieces by cutting it as one would cut a pie. (An oiled cake cutter or bench scraper works well.)
5

5. Bake 17-22 minutes on the middle rack. (If your oven heats unevenly, rotate baking sheets at halfway point.) When done, the scones should be light brown and lightly set, not hard or crisp.
6

5. Place the baking sheet on a wire cooling rack. Immediately re-cut the wedges if scones have stuck together. Allow to cool 10-15 minutes.
7

6. While cooling, prepare glaze by mixing confectioners sugar with enough maple syrup to make a thick, glue-like consistency.
8

7. Drizzle on the glaze while scones are still warm.
9

8. Serve immediately or cool and store at room temperature in non-airtight container.

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