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Multigrain Scones #SundaySupper

Multigrain Scones

Happy, happy New Year, and welcome to Sunday Supper!!! This week’s theme is A Lighter New Year. Obviously, this is the biggest time of year for making dietary resolutions, whether it be to lose weight or just eat better or whatnot. So we’re doing our part and bringing you tons of delicious ideas to help you with any newfound eating resolutions 2015 might be prompting for you.

Multigrain Scones

My contribution is these scones. These amazingly delicious, wonderful scones that retain the light, bread-y, moist texture that makes a scone so beloved, while simultaneously managing to add real, serious nutrition to your breakfast or snack.

Multigrain Scones

Instead of heavy cream, the dough is moistened with fresh squeezed orange juice and tangy, thick Greek yogurt – and FYI, I used 2% without sacrificing any texture. Though you could certainly use whole fat if desired. Flax seeds, pepitas, and sesame seeds add anti-oxidants, essential nutrients, and fiber.

multigrain scones

Matt and I (plus a few of his coworkers!) absolutely loved them! So tell me: do you make New Year’s resolutions? And are they food-related? If so, what have you promised yourself in 2015?

And don’t forget to check out the rest of my Sunday Supper gang – lots of figure-friendly recipes to start off the new year right! Enjoy!

Multigrain Scones

Source: adapted from Das Cookbook by Hans Rockenwagner

{One Year Ago: Banana Pecan Cake with Cream Cheese Frosting, Black-Eyed Pea and Chorizo Soup}

Ingredients:
2 medium oranges
1/3 cup plain Greek yogurt
½ cup dried currants
2 cups plus 1 tbs all-purpose flour, plus more for dusting
1 tbs baking powder
½ tsp baking soda
¼ tsp kosher salt
½ cup granulated sugar
1 ¼ cups old-fashioned rolled oats
¼ cup whole flax seeds
¼ cup raw white sesame seeds
¼ cup shelled, unsalted pepitas
½ cup plus 2 tbs unsalted butter, chilled and diced
1 large egg

Directions:
The night before you plan to bake, finely zest both oranges. Combine orange zest and yogurt in a small bowl, cover, and refrigerate. Juice the oranges into a small bowl, then add the currants. Let stand at room temperature overnight. This will rehydrate them.
The next day, when ready to bake, preheat your oven to 375 F. Line a baking sheet with a silpat or parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt, oats, sugar, flax seeds, sesame seeds, and pepitas. Add in the chilled, diced butter and use a pastry blender to work the butter into the flour mixture until it resembles the size of peas.
Add the yogurt mixture to the flour. With a slotted spoon, drain the rehydrated currants and add them to the mixing bowl. Also add about 6 tbs of the orange juice used to rehydrate the currants. Using a rubber spatula, mix the dough until it mostly becomes a uniform mass. Use floured, clean hands to knead the dough for about 1 minute, to get the last straggly bits of flour to come together. When the dough is smooth and uniform, transfer it to a floured work surface. Use a floured rolling pin or your hand to press it out to about 1 inch thick. Use a floured sharp knife to cut the dough into about 10 even pieces – you can do rectangles or pie wedges, it doesn’t matter. Transfer the pieces to the prepared baking sheet. In a small bowl, whisk the egg with a splash of water. Brush some egg wash on top of each scone.
Bake for about 15-18 minutes, until golden on top. Serve warm or at room temperature.

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