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.