Meals Matter

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Contributed By: dhanyaka
Dr. Weil's My Optimum Health Plan

These scones are the perfect answer for 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.

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

Lemon Topping:

3 tbsp Freshly squeezed lemon juice

1/4 cup Confectioners sugar

Preparation

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.

4. With a fork mix the Lemon Topping ingredients until the sugar is completely melded in. Drizzle 1 tablespoon ever each scone.

Cook's Notes

Make ahead so you can grab and go.

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