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THE CANADIAN PRESS

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Here is a super healthy breakfast or anytime snack to serve during the summer months. Perfect for carrying to the cottage, these granola scones will win many fans.

Granola Scones

125 ml (1/2 cup) slow-cooking oatmeal

1 egg, beaten

150 ml (2/3 cup) buttermilk

5 ml (1 tsp) vanilla

175 ml (3/4 cup) unbleached all-purpose flour

125 ml (1/2 cup) whole-wheat flour

125 ml (1/2 cup) ground flaxseed

30 ml (2 tbsp) granulated sugar

10 ml (2 tsp) baking powder

2 ml (1/2 tsp) baking soda

2 ml (1/2 tsp) ground cinnamon

2 ml (1/2 tsp) salt

75 ml (1/3 cup) butter or margarine

125 ml (1/2 cup) currants

50 ml (1/4 cup) sliced natural almonds

30 ml (2 tbsp) raw sunflower seeds

1 egg white

15 ml (1 tbsp) each sliced almonds, oatmeal and sunflower seeds

5 ml (1 tsp) whole flaxseed

Preheat oven to 190 C (375 F).

In a large bowl, combine oatmeal, egg, buttermilk and vanilla. Let stand for 5 minutes.

In a large bowl, combine flours, ground flaxseed, sugar, baking powder, baking soda, cinnamon and salt.

Cut in butter. Rub lightly with fingertips until mixture resembles coarse crumbs. Stir in currants, almonds and sunflower seeds.

Stir buttermilk mixture into dry ingredients and mix just until moistened. Turn dough onto floured surface and knead six to eight times. Dough will be sticky.

Flatten into a 20-cm (8-inch) round cake pan. Whisk egg white and 15 ml (1 tbsp) water. Brush over dough. Sprinkle with almonds, oatmeal, sunflower seeds and flaxseed. Score dough into 8 wedges. Bake for 25 to 30 minutes or until wooden pick inserted in centre comes out clean. Let cool in pan for 5 minutes.

Remove from pan and cut into 8 wedges. Serve warm.

Makes 8 servings.

Nutritional information per serving (values have been rounded to nearest whole number): 311 calories, 9 g protein, 35 g carbohydrates, 17 g fat, 6 g fibre.

Source: Saskatchewan Flax Development Commission.

14:20ET 29-06-09