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 2% milk

Lemon Topping:
3 tbsp freshly squeezed lemon juice
1/4 cup confectioners sugar

1. Preheat oven to 375 degrees F.

2. 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.

3. 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 melded in. Drizzle 1 tablespoon ever each scone.

Number of Servings: 10

Recipe submitted by SparkPeople user THEMIS27.

 

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