Sweet, High Fiber Scones

I love to start my day off with my coffee and something sweet.  I don’t do that 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.

Sweet, High Fiber Scones

Sweet, 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,silpat, 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.


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