I love these scones.  A cup of coffee and a scone is a very happy place.  They are sweet but not overtly, crunchy and fresh tasting from the lemon zest.  Perfect for breakfast and packing in lunches; the walnuts add a ton of healthy fat and protein.  I don’t feel bad letting my kids grab one for breakfast as we head out the door for an early morning hockey game.

Multi-grain walnut scones

  • 2 egg whites
  • 1/2 cup sugar
  • 5 tablespoons canola oil
  • zest of half a lemon
  • 1 teaspoon vanilla
  • 1/2 cup oatmeal
  • 1/4 cup wheat germ
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons millet
  • 1 tablespoons poppy seeds
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup soy milk
  • 1 cup walnuts, coarsely chopped.

Preheat oven to 375 and line your baking sheet with parchment paper.

Cream together sugar, egg whites and oil using the whisk attachment of stand mixer, or vigorously whisk by hand.  Ensure all sugar crystals have dissolved. Add vanilla and lemon zest.

Combine dry ingredients – Oatmeal through cinnamon – in a medium sized bowl.  Stir well to combine.  If using a stand mixer, switch to the paddle attachment, or complete this step by hand with a wooden spoon.  Slowly add dry ingredients with wet ingredients, until just combined.  Add soy milk and walnuts, stir to just incorporate and form a wet, soft dough.

Using tablespoons, drop dough onto your baking sheet in small mounds.  I usually make 20-24 mounds. Nutritional stats below are based on 20 scones.  Bake for 15-18 minutes, or until just lightly browned around the edges.

Amount Per Serving:

Calories 147.81

Calories From Fat(46%)68.09

Total Fat 7.93g

Cholesterol 0mg



Protein 3.14g