Scones of the week

If you are JUST looking for a tasty high-fiber, lowfat scone recipe which by the way helps use up any millet loaded with good intentions one might have bought anytime in the last millenium, RantWoman highly recommends this one:

http://infinebalance.com/2012/02/16/breakfast-food-multi-grain-walnut-scones/

Excerpt with print book reference:

Multi-Grain Scones




Description

These scones are the perfect answer to the morning rush. Unlike a lot of low-fat** foods, which can be so loaded with sugar that you feel hungry soon after eating them, these are quite filling - you can eat just half of one and still satisfy the need for morning sustenance. Plus, you'll get in a nice amount of bran for the day, an appropriate source of roughage.



Food as Medicine

One meta-analysis of seven studies, encompassing some 150,000 people, showed that those with the highest intake of dietary fiber - such as one finds in whole grains - had a 29 percent lower risk of cardiovascular disease compared to those with the lowest consumption.

Ingredients
1 egg
1/2 cup sugar
5 tablespoons grapeseed or expeller-pressed canola oil
1/8 teaspoon lemon zest
1/2 cup oatmeal (not instant)
1/4 cup wheat bran
1 1/2 cups unbleached white flour
2 tablespoons millet
2 tablespoons poppy seeds
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 cup milk
ZESTY LEMON TOPPING:
3 tablespoons freshly squeezed lemon juice
1/4 cup confectioners' sugar


Instructions

Preheat oven to 375°F. Whisk the egg, sugar and oil together in a bowl. Mix the lemon zest and all of the dry ingredients together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout. Slowly add the dry ingredients into the egg, sugar and oil, and mix to create a thick dough. Add the milk and mix well.

Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet, leaving 2 inches of space between. You should have about 10 scones. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes. With a fork, mix the Lemon Topping ingredients until the sugar is completely incorporated. Drizzle 1 tablespoon ever each scone.
** In light of recent research, Dr. Weil no longer recommends reduced-fat dairy products unless you happen to prefer the taste.

Nutrients Per Serving:

Calories 375.3
Fat 10.7g
Saturated Fat 1.5g (25.4% of calories from fat)
Protein 8.6g
Carbohydrate 62.0g
Cholesterol 23mg
Fiber 5.2g



This recipe is from THE HEALTHY KITCHEN - Recipes for a Better Body, Life, and Spirit by Andrew Weil, M.D and Rosie Daley (Knopf)


RantWoman admits this recipe is true to RantWoman tastes: RantWoman has a high tolerance for high-fiber foods which some around RantWoman would complain taste just like cardboard, gently roasted really flavorful cardboard but definitely with enough fiber to fiercely defend one's colon from anything that might be tempted to get stuck there.
Now that RantWoman has unambiguously recommended this recipe, a RantWoman confession: RantWoman has not once made the recipe exactly as it appears above. RantWoman has not been the least bit displeased with her results which is why she also insists on recording all her numerous departures from the text.

RantWoman tends to regard recipes more like figured bass for orchestrating performances with sweetening, leavening, protein, binding, liquid than holy writ to be executed precisely as written. RantWoman particularly tends to orchestrate less sweetening than other cooks.


Among the variations RantWoman has produced:
--RantWoman had a jar of jam which had lingered too long in the fridge to make RantWoman want to use it as jam but not so long that RantWoman wanted to throw it out. RantWoman decided that the jam could substitute for other sweetening. To balance liquids, RantWoman counted the jam andincluded two tablespoons of powdered milk instead of the milk.

--Minced apples microwaved. Basically RantWoman liked the jam variant so much when she had some apples she needed to cook, she minced them in a microwave safe bowl with about 1/2 the sugar called for and the cinnamon. RantWoman made the same milk substitution as above.

--RantWoman has made this several times with sunflower seeds because RantWoman wanted to save her walnuts for something.

--RantWoman now has poppy seeds but when she did not, she used flax seed for a different strong flavor and texture.

--RantWoman adds a tablespoon of oat bran.

--RantWoman understands the cholesterol-phobic logic of egg whites instead of a whole egg. RantWoman sees no reason to waste egg yolks but she uses only one egg.

--RantWoman just spaces out the glaze. The lemon juice flavor would be lovely; RantWoman does not care about added sugar.
Bon appetit!