I love to start my day off with my coffee and something sweet. I don’t do it every day, but when I have these, I don’t feel as guilty… they are high fiber, after all. If you haven’t tried Flaxseed Meal before, this would be a good place to try it. Flax has healthy fats & is high in fiber.
You can adjust the sugar to your liking. I like it sweeter, like cake. I haven’t tried it with a sugar substitute, but I’d like to hear from you if you have! Here is a blog post about some of the kinds of alternatives to white sugar (not artificial) I’ve heard of over time. I’d like to try the Sucanat first, I think.
At any rate, this one uses brown sugar, which I love.
High Fiber Scones
- 2 cups whole wheat flour (or mix half white/half WW)
- 1/2 cup flaxseed meal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup cold butter, cut into small pieces
- 1/3 cup milk
- 1 egg
- 1/2 cup sour cream (you can substitute heavy cream or yogurt)
- 1 teaspoon strong vanilla extract
- 1 cup dark chocolate chips (or blueberries, chopped fruit, or anything you want in there)
- 2 cups rolled oats – separated
Preheat your oven to 425ºF. Line a baking sheet with parchment, or spray with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, flax, baking powder, salt, and brown sugar.
- Cut the butter into the flour mixture until it has a, crumbly or pebble-like texture..
- In another bowl, whisk together the milk, egg, sour cream, and vanilla extract.
- Add the liquid mixture to the flour-butter mixture, and stir until just combined. Fold in the chocolate chips, blueberries, or mix-in of your choice.
- Spread the oats on a cutting board. Gather the dough mixture together and shape into a rectangle on top of the oats. Pat it out to about 1/2 inch thickness and press down into the oats. Flip it over and press down into remaining oats. (Coat both the top and bottom of the dough with oats.)
- Cut the dough into 3 or 4 sections and cut triangle wedges in each section, in whatever size you want. Move pieces to the prepared baking sheet.
- Bake the scones for 12-15 minutes, or until they are golden brown.
If you want to glaze them (like I did in the picture), do that while they are hot. Mix up about 1-2 cups of confectioners’ sugar and 1/4 cup of milk and some vanilla extract until you have a runny glaze. If it’s too thick to drizzle it, add a touch more milk. While still on the pan, use a pastry brush to apply the glaze… or just drizzle it on however you want.