Breakfast is my least favorite meal of the day because I’m typically just not that hungry. However, I know that my body needs something and a good breakfast scone is the perfect choice for me. But not any kind of scone, since I’m not really into starting the day with an overly processed, overly sweet, unhealthy piece of pastry. Many times I’ll go for some of the healthy-sounding pastries in bakeries, such as low-fat bran muffins, or other oat-type muffins or scones, but many of them leave me feeling like a ate a sugar-packed donut.
So, what better way to get you what you want, than to just make it yourself! Although I’m not the best baker in the world, I’ve experimented with different baked recipes to find healthful pastries to enjoy in the morning – especially work mornings when I don’t have time to prepare a small breakfast. For this recipe, I was tempted to call it “Scuffins” because they remind me of a blend of scones and muffins. In any case, I really like them, and think you might too if you have a thing for hearty morning pastries that are good for you!
2 cups King Arthur’s White Whole Wheat Flour ( I found this at Whole Foods and is a great whole wheat flour choice because it’s got a lighter texture and taste than other whole wheat flours)
1 cup uncooked old-fashioned rolled oats
1/4 cup dark brown sugar
1 tablespoon baking powder
1 tablespoon cinnamon
3/4 tsp baking soda
1/2 teaspoon salt
1/2 cup butter (one stick), cut into little pieces
1 cup greek yogurt
2 tbls pure maple syrup
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
For pre-bake brush:
handful of raw oats
2 tablespoons pure maple syrup
1 tablespoon milk
Preheat oven to 400F. In a large bowl, combine oats, flours, brown sugar, cinnamon, baking powder, baking soda, and salt. Sprinkle butter cubes over flour mixture and use a pastry knife to cut the butter into the flour until the mixture resembles coarse crumbs. (you can also pulse briefly in food processor). I did this, but also used the tips of my fingers to rub the butter into the mixture until it looks like a course meal.
In a small bowl, whisk together the vanilla extract, milk, yogurt. and maple syrup Add this mixture to the flour mixture, stirring to combine. Stir in the walnuts and raisins.
Turn out onto clean, floured surface and knead a few times. If the mixture seems too wet still, just add a little more flour.
Shape dough into an 8-inch diameter circle or shape into a long retangle about 12/2″. Cut with a sharp knife into 8 triangular shaped wedges.
Whisk together the last two ingredients (milk and maple syrup) and brush the tops of the scones and then sprinkle oats on the top. Place on parchment lined baking sheet. Bake 15-17 minutes, or until top is lightly browned.
Remove baking sheet from oven and allow to cool on a wire rack for 5 minutes.
Serve warm or cool with good coffee or hot tea. If you want to serve them as an addition to larger breakfast, that’s great too! These are also just as good after being frozen. You can reheat or just let thaw and eat at room temperature. I don’t butter them, but they would be fabulous with butter if you don’t mind the extra fat. Fat tastes good! 🙂