Thursday, March 6, 2008

Apricot Jam Scones

(makes 4-6)
1 cup whole wheat flour
1 cup Multi-Grain or Bran Flakes (we used Nature's Path Synergy cereal)
1 1/2 Tb flaxseed meal
2 tsp baking powder
1/2 cup Kozlowski Farms No Sugar Added Apricot Spread (or any jam or apple butter)
1/2 cup soy milk
3 Tb cold margarine

Preheat oven to 375 degrees F. Process the multi-grain/bran flakes until coarsely ground. In a medium bowl, combine flour, ground multi-grain flakes, flaxseed meal, and baking powder. Cut in margarine until resembles coarse crumbs. Add apricot spread and soy milk and stir just until blended.

Separate dough into 6 and place on a cooking stone or non-stick pan. Pat slightly to form each round scone (1 1/2 inch thick). Bake 18-20 minutes or until golden brown. May need to cover with foil half way. Remove from baking sheet and cool 5 minutes.

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