These scones are very light and savory, plus quick to make. For a variation, you can also substitute dried cranberries, cherries or currants for the raisins in this recipe.
And they are loaded with whole grains. You can feel good about including this baked good as a part of your next breakfast plate. Or, have it with your tea during snack time.
When storing the scones over time, make sure to put them in an airtight container. Millet grains are especially good at holding moisture; place a paper towel at the bottom of your storage container so to absorb any excess moisture and keep your scones at the right consistency.
3/4 cup Old Fashioned Rolled Oats, certified gluten-free*
1/2 cup Millet flour
1/4 cup Amaranth flour
1 1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/8 teaspoon Xanthan gum
1/8 teaspoon Salt
2 teaspoons Orange zest, minced
1/2 cup Orange juice, freshed squeezed
1/2 cup Apple sauce, unsweetened
1/2 cup Yogurt, Greek, fat-free, plain
1 tablespoon Olive oil
1/2 cup Raisins
as needed Olive oil spray
Preheat oven to 325 degrees.
In a medium bowl, add the oats, millet flour, amaranth flour, baking powder, baking soda, xanthan gum and salt and stir to mix well.
In small bowl, add the orange zest, orange juice, apple sauce, yogurt, and olive oil and whisk well to combine.
Pour the wet ingredients into the dry. With a rubber spatula, mix well to combine. Fold in the raisins.
Lightly spray a nonstick mini scone pan with olive oil. Using a small scoop, fill the scone molds with batter, leaving some room for expansion., about two tablespoons of batter per mold. Bake for 20 to 25 minutes, or until the scones spring back when touched. Remove scones from pan and let cool on a cooling rack.
*NOTE: If you are not concerned with making a gluten-free product, then you can use regular old fashioned rolled oats instead.
Yield: about 13 scones
Serving size: 1 scone
“Lauren’s Variation”: Substitute 1/2 cup of dried cranberries for the raisins.