Orange Poppy Seed Flax Scones

 

 

The scone originated in Scotland.  It is  small round or wedge shaped pastry that is closely related to the American biscuit.  Biscuits are usually unsweetened and scones are lightly sweetened.  Scones are usually made with butter and biscuits with shortening.  Originally, scones were made from oat, wheat or barley flour and cooked on a griddle.  They often had raisins or nuts. 

Today, scones remain a staple in the British tea.

The American scone has evolved to coffee shop favorite and often contains butter,eggs and milk.  The recipe below is a vegan version of the American scone.

 

 

2 cups unbleached white wheat flour

2 tablespoons flax seed meal (ground flax seeds)

1/2 teaspoon poppy seeds

2 tablespoons xylitol  (or sugar)

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup vegetable shortening (I used Spectrum Organic All Vegetable Shortening Butter Flavor Non-hydrogenated)

2 teaspoons finely grated orange rind

3/4 cup fresh squeezed orange juice

 

Preheat oven to 425 degrees.

In a medium bowl, stir together the flour, flax seed meal, poppy seeds, xylitol, baking powder and baking soda.

Using a pastry cutter or two knives in scissor fashion, cut the shortening into the dry ingredients until it is the size of small peas.

Stir in the orange rind and juice just until mixed.

Turn out onto a well floured surface and pat into a circle that is 1/2 to 3/4 inch thick.  Cut into 8 wedges.  Place on a baking sheet, leaving an inch two between each scone.

Bake for 9 to 10 minutes or until the tops feel slightly firm.  Take care not to over bake.

Remove from oven and allow to cool for about 5 minutes before serving.

 

Enjoy!

Make 8 scones at 224 calories each.

 

Note- If you prefer a sweeter, increase the xylitol or sugar a little bit.  I used xylitol for it's low glycemic index.