cooking class: multigrain scones

Every year about this time, I decide to start eating healthy. It’s partially because I realize swimsuit season is only a few short months away, but it’s also to give my body a break after an indulgent, gluttonous holiday season. This year I’m focusing on breakfast – trading in the quick bowl of cereal (or nothing at all if I’m running late) for heartier, more filling breakfast grains and such.

But realistically, most mornings I don’t have time to whip up some steel-cut oats 45 minutes before I’m actually going to eat. So here’s a recipe I love from the The Healthy Kitchen, a cookbook I’ve had for years but just picked up again. I’ve adapted it a bit, adding more of the grains and some extra cinnamon (which is known for regulating blood sugar and lowering LDL cholesterol!). The original recipe also calls for a lemon glaze but I think they are better with just a little butter. Enjoy!

Multigrain Scones  // adapted from The Healthy Kitchen  // makes 10 scones

  • 1 egg
  • ¼ cup brown sugar
  • 2 Tablespoons honey
  • 5 Tablespoons canola or vegetable oil
  • ⅔ cup old fashioned oats (not instant)
  • ⅓ cup wheat bran
  • 1½ cups unbleached white flour
  • ¼ cup millet
  • 2 Tablespoons poppy seeds
  • ½ teaspoon salt (sea salt if you have it)
  • 1 tablespoon baking powder
  • 1 Tablespoon cinnamon
  • ½ cup milk

Preheat oven to 375°. Whisk egg, brown sugar, honey and oil together in a bowl. Mix all the dry ingredients together in a separate bowl until everything is evenly distributed. Slowly mix dry ingredients into the wet ingredients and mix well. Add the milk to the mixture and make sure everything is incorporated well. Lightly grease a baking pan. Drop ¼ cup spoonfuls onto the baking pan, leaving at least 2 inches between scones. Bake for 20 minutes, until the crust is barely golden. Remove from the oven and let cool. Serve with butter or honey.

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