Multi-Grain Scones

I’ve been cooking a lot of the old favorites these days, getting my recipes from the trusty box rather than finding new and exciting things.  Something about the comfort of the known.

The freezer is stocked full of bierocks, I’ve got spring rolls all prepped and ready to assemble this afternoon, and whipped up a pan of THE BEST CANDY BARS EVER last night.  Seriously, have you made those yet?  I heard them referred to as vegan crack, and I can’t agree more.  They’re actually the perfect companion piece to these scones, as you may have some grains and nuts left over to throw in.

Maybe I’ll have one to get me started today…

Okay, on to the new.  Well, new to the site, but these scones are another staple in our household.  They’re relatively healthy, as scones go, full of grains and goodness.  I’ve made them with different combinations of ingredients, using whatever extra grains I may have in the cupboard.  Feel free to experiment and let me know of some winning combinations!

Multi-Grain Scones (adapted from a Dr. Andrew Weil recipe)

1 egg
1/2 cup sugar (I’ve used honey here, and it’s lovely)
1/3 cup grapeseed oil (if you don’t have it, use canola)
zest from 1 lemon
1/2 cup oats
1/4 cup wheat bran or wheat germ
1-1/2 cups white whole wheat flour
2 Tbsp millet (or quinoa, amaranth, flax seeds, etc – any small grain that will give you a little crunch)
2 Tbsp poppy seeds (or sesame, or… you get the idea)
1/2 tsp salt
1 Tbsp baking powder
3/4 tsp cinnamon
1/2 cup milk (soy or rice milk works fine here also)

Topping (optional): raw cane sugar or a lemon glaze (juice of 1 lemon whisked with 1/4 cup powdered sugar)

Whisk the egg, sugar and oil together, then add the dry ingredients (lemon zest through cinnamon).  Stir until combined, then add the milk and mix well.  Let the dough sit while you preheat the oven to 375°.  The dough comes out a little wet, and the extra time will soften your grains while soaking up some of that moisture.

Scoop out the dough onto a greased baking pan, allowing a little room for spreading.  You can make them as big or as small as you’d like – I used a large soup spoon and came out with about 12 scones.  Or, as I’ll be telling Chris when he gets home, 10.

If desired, sprinkle with some raw cane sugar and pop in the oven for 15-20 minutes, until just golden brown and dry to the touch.  If you’re using a lemon glaze, let these cool for about 15 minutes, then drizzle the glaze over top.

Mmm, good enough to eat two in one sitting!  They’re not crumbly like some scones, but are more of an oatmeal-cookie-consistency, with all of those great little grainy bits inside to crunch on.

These freeze well, so I plan to pick up a baggie of bierocks and a baggie of scones each morning on my way to work, enjoying those old standbys.