These savoury scones, made with flaxseed powder to lend a nutty taste, are screaming for a smear of butter to be the perfect sidekick for a bowl of steamy soup or chili. Instead of thyme, you could substitute chopped fresh rosemary, while the gluten-free crowd can swap out wheat flour for an all-purpose gluten-free flour blend. You can make these ahead, storing in an airtight container for up to five days or freeze for up to a month.
The grind
The shells of flaxseeds are very hard, meaning that whole seeds, and their nutrients, will likely pass through your body undigested if you don’t grind them to “free” the nutrients before consumption. Once ground, any extra flax should be stashed in the fridge or freezer to slow the rate at which the unsaturated fats turn rancid.
A coffee or spice grinder does a great job at rendering flaxseeds into a powder. If purchasing pre-ground, do so only if stored in dark containers or if the package is kept in a refrigerated section of the store.
Herby Flax Parmesan Scones
Ingredients
- 1 cup (250 mL) rolled oats
- 1/2 cup (125 mL) warm water
- 2 large organic eggs
- 1/3 cup (80 mL) extra-virgin olive oil or camelina oil
- 3/4 cup (180 mL) grated Parmesan cheese
- 1 Tbsp (15 mL) brown sugar
- 1 cup (250 mL) whole wheat pastry flour or spelt flour
- 1/3 cup (80 mL) flaxseed powder
- 1 Tbsp (15 mL) fresh thyme
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) black pepper
Nutrition
Per serving:
- calories259
- protein10g
- fat16g
- saturated fat4g
- trans fat0g
- carbohydrates21g
- sugars2g
- fibre4g
- sodium348mg
Directions
01
Preheat oven to 350 F (180 C).
02
In large bowl, combine oats, and water. In separate bowl, whisk together eggs, oil, cheese, and sugar. Stir egg mixture into oat mixture.
03
Combine flour, flaxseed powder, thyme, salt, baking soda, and black pepper. Add flour mixture to oat mixture; toss with fork until a sticky dough forms. With floured hands, gently knead dough about 5 times on work surface. Gently pat dough to make a circle about 1 1/2 in (4 cm) thick. Using pizza cutter or chefu2019s knife, cut scones into 8 wedges and lay them in a circular pattern on baking sheet lined with parchment paper. Bake for 16 minutes, or until set and darkened around edges.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
