Photo: Iain Bagwell; Styling: Catherine Crowell Steele
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.
Serves 12 (serving size: 1 scone)
1. Preheat oven to 350°F.
2. Combine oats and 1/4 cup water in a large bowl.
3. Combine oil, sugar, and eggs in a small bowl, beating well with a whisk. Add egg mixture to oat mixture, tossing to combine.
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.