A healthy treat to have in the afternoon – just like the coffee shops…only better!
2 tablespoons lemon zest
2 cups Highwood Crossing Organic Muffin and Pancake Mix
1/2 cup sugar
2 tablespoons millet
2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup milk, buttermilk or soy milk
1 large egg
5 tablespoons Highwood Crossing Organic Canola Oil
Mix dry ingredients in bowl. Mix milk, egg and oil together in another bowl and add to dry ingredients until moistened. Turn mixture out onto a counter and use your hands to form dough into a mound. Press dough into a large flat circle and use the edge of a glass or a biscuit cutter to cut out rounds of dough.
Place scones on a lightly greased baking sheet. Bake in preheated 375° F oven for 15-20 minutes until golden in color. Let cool 10 minutes.
Drizzle icing (1 Tablespoon lemon juice mixed with 1/4 cup icing sugar) over each scone and enjoy!
Makes about 10 scones. Freeze to have on hand and microwave to reheat.