Photo: Iain Bagwell; Styling: Catherine Crowell Steele
Active Time
20 Mins
Total Time
38 Mins
Yield
Serves 12 (serving size: 1 scone)

Our portable, protein-packed pastries won't send you into midmorning nap mode. By using extra-virgin olive oil instead of butter, these scones are lower in calories without sacrificing any flavor (plus, you don't have to worry about cutting butter into flour). Instead of thyme, you could substitute chopped fresh rosemary, oregano, or even dill. You can make these ahead, too, storing in an airtight container for three to five days or freezing up to a month. 

 

 

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Combine oats and 1/4 cup water in a large bowl.

Step 3

Combine oil, sugar, and eggs in a small bowl, beating well with a whisk. Add egg mixture to oat mixture, tossing to combine.

Step 4

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, nuts, flaxseed, thyme, salt, baking soda, pepper, and cheese. Add flour mixture to oat mixture; toss with a fork until a sticky dough forms. With floured hands, knead dough 2 to 3 times. Divide dough into 12 equal portions, and shape each portion into a 1/4-inch-thick triangle. Place triangles on a baking sheet lined with parchment paper. Bake at 350°F for 16 to 18 minutes or until golden.

Ratings & Reviews

Not bad taste; texture needs work

Gerry
November 10, 2016
I had to double or triple the amount of water to avoid excessive dryness in mixing the batter.  Like another commenter, mine did not brown well (like the picture), even after adding additional time in the oven.  

Delicious morning snack

MArnum
October 04, 2016
These were a snap to make, and I appreciate having a nutritious snack without excessive sweetness. I plan to try making them with coconut oil instead of olive oil. Any thoughts on that?

Tasty, but dry

Graceinmotion
September 21, 2016
Without the richness of butter or cream, it seems odd to call these scones. I made them according to the recipe, pulling them out of the oven at 16 nutes when they smelled great, but hadn't really browned well. While the flavor is good, they need a thick smear of butter to combat the dryness. Not sure I will make them again.