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Nutty Parmesan Herb Scones

Photo: Iain Bagwell; Styling: Catherine Crowell Steele

Active time 20 mins
Total time 38 mins
Yield

Serves 12 (serving size: 1 scone)

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.     

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1/4 cup warm water
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon brown sugar
  • 2 large eggs
  • 4.5 ounces white whole-wheat flour (about 1 cup)
  • 2/3 cup chopped walnuts, toasted
  • 2 tablespoons ground flaxseed
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 3 ounces grated Parmesan cheese (about 3/4 cup)

Nutrition Information

  • calories 196
  • fat 12.7 g
  • satfat 2.6 g
  • monofat 5 g
  • polyfat 4.3 g
  • protein 7 g
  • carbohydrate 14 g
  • fiber 3 g
  • cholesterol 37 mg
  • iron 1 mg
  • sodium 227 mg
  • calcium 102 mg
  • sugars 2 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat oven to 350°F.

    Making Scones
  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.