Minoo made a Oatmeal Scone in the Caring Place Community Kitchen to go with Manijeh’s Pilaf. Minoo always shares healthy recipe in the community kitchen to promote healthy eating lifestyle.
This recipe is adapted from Eat Well. This Oatmeal Scone is great for breakfast. It has a hint of cinnamon and filled the goodness of oatmeal and flax seed. You can add raisins or dried cranberries to this recipe for added sweetness.
- 1 3/4 (425ml) cups all-purpose flour
- 1 cup (250ml) quick cooking (not instant) rolled oats
- 2 tablespoons (25ml) granulated sugar
- 2 1/2 teaspoons (12ml) baking powder
- 1/2 teaspoon (2ml) baking soda
- 1/2 teaspoon (2ml) cinnamon powder
- 1/4 teaspoon (1ml) salt
- 1/2 cup (125ml) cold butter, cubed
- 1 cup (250ml) buttermilk
- 1 to 2 tablespoons ground flaxseed (optional)
- 1 egg
- 1 tablespoon (15ml) buttermilk
- 1 tablespoon (15ml) coarse sugar
|In a large bowl, whisk together all-purpose flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt.
Minoo added some freshly ground flax seed for added fiber and Omega 3 fatty acid.
|Using a pastry blender, cut in butter until crumbly.
|In a separate bowl, whisk buttermilk with egg.
Pour the wet ingredients over the flour mixture.
Stir with a fork to make a ragged dough.
|With lightly floured hand, press dough into a ball.
On a floured surface, knead gently 10 times by bringing the dough towards you and use your palm to push the dough out. Repeat for 10 times.
|Place the dough on a parchment paper lined baking sheet. Pat into 1/2 inch (1 cm) thick rectangle. Cut into six strips.
Brush the dough with buttermilk.
|Sprinkle with sugar (we added ground flax seed to the sugar too).
Bake in a 400F (200C) preheated oven until golden brown, about 25 minutes.
|Transfer to a cooling rack; let cool.You can make these ahead and store in a airtight container for up to 24 hours or wrap in plastic wrap and freeze in a airtight container for up to 2 weeks.
Minoo, thank you for sharing this healthy scones recipe.