Multi-Grain Scones

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.

Ingredients:

1 egg

1/2 cup sugar

5 tablespoons grape seed 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:

1. Preheat oven to 375° 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.

Tip: If you want to make these scones completely dairy-free, substitute soy milk for regular milk. I also sometimes add 1 cup of walnuts for crunch and texture.

Not one for scones? Try my Apple Oat-Bran Muffins, also made with whole bran.