We thought we’d post something for a Mother’s Day breakfast for Monday Meals since Mother’s Day is this Sunday. Plus, this hidden nutrition – baking edition will spoil mom but also make her feel nice and healthy!
This recipe is adapted from the blog Farmgirl Fare with some tricks from some of her other scone recipes. Farmgirl Fare is a treasure trove of delicious home-made recipes. If you’re going to try baking your own bread, her farmhouse white is the place to start!
I like to use whole-wheat flour and sneak flaxseed meal into pretty much everything I bake for added nutrition. Flaxseed meal is so good for you I love using it, but I try not to add more than 1/2-1/3 of a cup so I don’t mess with the texture of the final product. But in my opinion, every little bit helps!
Also, the best-kept secret to low-fat baking? You can use cream cheese in place of butter and yogurt+milk in place of buttermilk for some recipes like these! Talk about cutting down on calories!
Low-fat Cranberry Almond Scones
2 cups whole wheat all-purpose flour
1/3 cup flaxseed meal
1/3 cup almond meal (you could sub another healthy grain here, I just used it to add nutrients and boost the almond flavor)
1/3 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried nutmeg
1/2 cup low-fat cream cheese
3/4 cup dried cranberries
1/2 cup sliced almonds
2 Tablespoons yogurt
3/4 cup low-fat milk
- Preheat the oven to 400.
- Mix together all of the dry ingredients in a large bowl.
- Add the cream cheese to the dry ingredients and mix with a pastry blender or with your fingers to make fine crumbs.
- Toss in the dried fruit and nuts you want to use and mix well.
- Whisk together in a small bowl the egg, 2 tablespoons yogurt, and 3/4 cup low-fat milk. Gently fold the wet ingredients into the dry ingredients, mixing well but not overworking the dough (it doesn’t seem like the wet ingredients will be enough, but I promise the dough will come together!).
- Turn out the mixed dough onto a floured surface and use your fingers to push the ball down into a circle about an inch thick and 6-8 inches in diameter.
- If you want little scones make two circles to cut into slices, for larger scones make a single circle.
- Use a serrated knife dipped in flour to slice the circles into triangles and place on a cookie sheet lined with parchment.
- Bake for about 20 minutes until they are golden brown. Then enjoy the crumbly goodness!
And okay, we all know eating a diet of just scones isn’t healthy, but at least now when you have a craving for some baked goodies you can feel better about indulging on these!