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Here you'll find tasty recipes contributed by the Bastyr community and others. Please check back frequently to find seasonal recipes. 


Let these scones become a part of your healthy grab-and-go breakfast.

Apple Scones

Use any whole fruit or nuts on hand to make these tasty scones from Dawn Dailidenas, a student clinician who sees nutrition patients at Bastyr Center for Natural Health in Team Care. Combined with a hard-boiled egg and a piece of fresh fruit, these hearty scones provide a balanced grab-and-go breakfast.

2 cup whole wheat pastry flour
¾ cup rolled oats
3 tablespoon sucanat (or brown sugar)
¼ cup chopped pecans
1½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoon unsweetened applesauce
2 tablespoon sunflower or safflower oil
1 cup diced apple with skin
1 cup buttermilk

Preheat oven to 425 degrees Fahrenheit.

In a large bowl combine flour, oats, sucanat, pecans, cinnamon, nutmeg, baking soda and baking powder. Stir in applesauce and oil; combine with wooden spoon or fingers until mixture is crumbly. Stir in apples until evenly coated. Pour in buttermilk, stir just to combine.

Divide dough evenly into two parts (dough will be sticky). With floured hands put one part of dough onto floured surface, gently shape into a disc (about 1½-inches thick). With butter knife cut evenly into six pieces; repeat with second part of dough.

Place scones onto cookie sheet lined with parchment paper. Bake for 12-15 minutes; remove from oven when toothpick comes out clean and tops are slightly brown. Leave on cookie sheet for 1-2 minutes to cool.

Enjoy plain or with your favorite butter.

Makes: 12 scones
Prep time: 15 minutes
Prep time: 15 minutes

Copyright 2014, D. Dailidenas, Original Recipe. (Reviewed by Cynthia Lair, CHN)

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Learn more about the nutrition services provided by Bastyr Center for Natural Health.

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