Puffin Scones

Puffin Scone

Love Puffins? Love scones? Make these healthy sweet scones for the family on a nice snowy morning (or any other morning for that fact). I love Puffins and wanted to incorporate them into my scone recipe. The result was a sweet, crumby scone with an earthy taste. The cinnamon glaze on top gives it that extra sweetness and spice that it needs. The milk can easily be substituted with buttermilk if you like your scones more on the moister side. I like a mix of golden raisins and dark raisins but currants or diced dried plums can easily be substituted. The scones are also best out of the oven but certainly great the next day as well. These scones are made with all whole wheat flour, wheat germ, oats and lots of love. Great for the whole family 🙂 It’s also a cinch in the food processor. Less to clean up!

Kid Friendly Tips: Have your little one help you grind up the Puffins in the food processor. Get them involved in measuring the ingredients and pouring the milk mixture into the flour mixture. Add a dried fruit of your choice. Have your child “paint” on the glaze and add the cinnamon. Teach your child all about the healthy ingredients that these scones have and why “fiber” is good for your body. My kids love Puffins because I categorize them as “green light” food. (see my post Eat Healthy, Feel Great)

Here is how I made it:
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1 1/2 cups of whole wheat flour

1 1/2 cups of puffins (before you grind them up)

1/2 cup of quick oats

3 tablespoons of toasted wheat germ

3 tablespoons of light brown sugar

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 teaspoon of cinnamon

1/2 teaspoon of ground all spice

1/4 teaspoon of ground ginger

5 tablespoons of unsalted butter cut up in small pieces

1-1/4 cup of milk or buttermilk

1 egg

1 teaspoon of vanilla extract

3/4 cup of raisins

Glaze

1 cup of confectioners sugar

1/4 teaspoon of cinnamon

2 tablespoons of milk

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1. Put Puffins in food processor and pulse until the puffins are fine crumbs. Combine flour through ginger in the food processor. Pulse a few times.

2. Add butter and pulse until the mixture looks like small crumbs.

3. Combine milk/buttermilk, egg and vanilla. Add to food processor. Pulse until moistened. If the batter appears too wet, add a bit more flour.

4. Fold in raisins.

5. Either put batter in greased scone pan (which will yield 8 scones). If you don’t have a scone pan, put batter on a flour dusted surface. Pat down and cut into scones with a cookie cutter. Add scones to cookie sheet.

6. Bake at 425 degrees for 15-20 minutes depending on how big your scones are. When the toothpick comes out clean, it’s time.

7. Mix ingredients for the glaze. If you like your glaze thicker, add more sugar. If you like it thinner, add more milk.

8. Once the scones are cooled (if you could wait that long), brush the glaze on the scones.

9. Yum.
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Puffin Scone

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