Herby Flax Parmesan Scones
These savory Herby Flax Parmesan Scones, made with flaxseed powder to lend a nutty taste, are screaming for a smear of butter to be the perfect sidekick for a bowl of steamy soup or stew. Instead of thyme, you could substitute chopped fresh rosemary. You can make these ahead, storing in an airtight container at room temperature for up to five days, or freeze for up to a month.
  • 1/2cup warm water
  • 2 large organic eggs
  • 1/3cup extra-virgin olive oil or camelina oil
  • 3/4cup grated Parmesan cheese
  • 1 Tbsp brown sugar
  • 1cup whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend
  • 1/3cup flaxseed powder
  • 1 Tbsp fresh thyme
  • 1/2tsp salt
  • 1/4tsp baking soda
  • 1/4tsp black pepper
  1. Preheat oven to 350 F. Line baking sheet with parchment paper. In large bowl, combine oats and water. In separate bowl, whisk together eggs, oil, cheese, and sugar. Stir egg mixture into oat mixture. In medium bowl, combine flour, flaxseed powder, thyme, salt, baking soda, and black pepper. Add flour mixture to oat mixture; toss with fork until a sticky dough forms. With floured hands, gently knead dough about 5 times on work surface. Gently pat dough to make a circle about 1 1/2 inches thick. Using pizza cutter or chef’s knife, cut scones into 8 wedges and lay them in a circular pattern on prepared baking sheet. Bake for 16 minutes, or until set and darkened around edges.
Recipe Notes

Per serving: 259 calories; 10 g protein; 16 g total fat (4 g sat. fat); 21 g total carbohydrates (2 g sugars, 4 g fiber); 348 mg sodium