Healthy Almond Scones
| Ingredients | Amount |
|---|---|
| Whole wheat flour | 121 g |
| Rolled oats, raw | 96 g |
| Flax seed, ground | 24 g |
| Almond flour | 72 g |
| Brown sugar | 72 g |
| Sugar | 48 g |
| Baking powder | 1¾ tsp. |
| Baking soda | ½ tsp. |
| Salt | ½ tsp. |
| Wheat germ | 24 g |
| Cinnamon | ½ tsp. |
| Butter, cold | 72 g |
| Almonds, toasted, chopped | 96 g |
| Currants | 96 g |
| Nonfat yogurt | 145 g |
| Egg | 1 ea. |
| Apple, shredded | 50 g |
Method
Soak the currants in warm water for 20 minutes. Drain and set aside.
Combine the yogurt, egg, and shredded apple in a bowl and set aside.
Combine all the dry ingredients in a stand mixer fitted with a paddle. Mix on low speed until all the ingredients are combined. Cut the cold butter into cubes and add it to the mixing bowl.
On low speed, rub the butter into the dry ingredients until the mixture is slightly mealy. Add the almonds and currants. Mix until combined. Add the yogurt mixture to the mixing bowl and pulse the mixer until just comes together.
Take the mixing bowl of the mixing stand and finish mixing by hand until all the dry ingredients are combined. Be careful not to over mix.
Using a number 12 scoop, scoop the scone batter onto a lined sheet pan. Press the mounds lightly and brush them with buttermilk.
Bake in a convection oven at 325°F or at 350°F in a still oven until the edges of the scones are browned and the scone is firm in the center when pressed.
Yield: 12 scones
