Makes About 18 Scones
1 cup plus 2 tablespoons whole-wheat pastry flour
1/4 cup oat or wheat bran
2 tablespoons ground flaxseed
2 tablespoons wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace or nutmeg
2 tablespoons dark brown sugar
1/3 cup dried blueberries, currants, or chopped raisins
1 cup shredded sweet potato or winter squash, such as butternut, acorn, or Hubbard
1/3 cup nonfat yogurt or buttermilk
1 large omega-3 egg
1 1/2 tablespoons canola or safflower oil
2 teaspoons finely grated orange zest
Nut butter for serving, optional
Jam or marmalade for serving, optional
Preheat the oven to 425°. Oil a baking sheet.
In a large bowl, combine the flour, bran, flaxseed, wheat germ, baking powder, baking soda, cinnamon, mace, brown sugar, dried fruit, and sweet potato. Stir in the yogurt, egg, oil, and orange zest and mix just until combined.
With lightly floured hands, knead the dough in the bowl for several minutes. When smooth, turn the dough onto & lightly floured work surface and pat to a thickness of 1 inch. Using a cookie cutter or a glass, cut into 2 1/2-inch rounds. Gather the scraps, gently pat into a ball, flatten again, and cut out more scones.
Place the scones on the prepared baking sheet about 1 inch apart. Bake for 8 to 10 minutes, or until golden brown. Serve warm with or without nut butter and jam or marmalade.
With the breakfast scones, have a grape cooler. Combine equal parts of chilled unsweetened concord grape juice and club soda and serve with a squeeze of lime.