Multi-Grain Scones
A healthy treat to have in the afternoon – just like the coffee shops…only better!

2 tablespoons Lemon zest
2 cups Highwood Crossing Flaxseed 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 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.