Scallion-Herb Whole-Wheat Scones

Nut-Free

SERVES 8

PREP TIME: 15 MINUTES / COOK TIME: 25 MINUTES

Think beyond sweet berry scones to create an herbal, savory option instead. Rich cheese offers some health benefits, especially to the gut microbiome, and adds an even more complex flavor. Packed full of fresh, flavorful herbs, these scones are perfect for breakfast, brunch, or even a snack.

1½ cups whole-wheat pastry flour

½ cup all-purpose flour, plus 2 tablespoons

1 tablespoon baking powder

¾ teaspoon salt

3 tablespoons cold dairy or nondairy butter, coarsely chopped

1 cup shredded traditional or smoked Gouda, Edam, or Jarlsberg cheese

½ cup minced scallions, green and white parts

½ tablespoon chopped fresh thyme leaves

½ tablespoon minced fresh sage leaves

1 cup unsweetened soy milk

2 tablespoons olive oil

½ teaspoon chopped fresh rosemary leaves

Bioactive ingredients: whole-wheat flour, Gouda, onion, thyme, sage, soy milk, olive oil, rosemary

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

2. In a large mixing bowl, mix together the pastry flour, ½ cup of all-purpose flour, the baking powder, and the salt.

3. Add the butter, and using a pastry cutter or 2 knives, incorporate it into the flour until it resembles crumbs or small peas.

4. Add the cheese, scallions, thyme, and sage. Stir until evenly distributed.

5. Pour in the soy milk, and stir just until a dough is formed.

6. Dust a clean work surface with the remaining 2 tablespoons of all-purpose flour.

7. Transfer the dough to the prepared surface. Shape into a large round disk, flattening gently using your palms until about 2 inches thick.

8. Using a butter knife, cut the dough into 8 even triangles.

9. Arrange the triangles of dough about 1 inch apart on the prepared sheet pan.

10. Brush each piece of dough with the oil.

11. Sprinkle a bit of rosemary on top of each.

12. Transfer the sheet pan to the oven, and bake for 18 to 22 minutes, or until the scones are golden brown and cooked through. Remove from the oven. Let cool for 3 to 5 minutes.

Per Serving: Calories: 244; Total fat: 13g; Saturated fat: 6g; Protein: 8g; Total carbohydrates: 26g; Fiber: 3g; Sugar: 2g; Cholesterol: 28g

VARIATION: Swap out the scallions for ⅓ cup minced chives or ½ cup diced yellow onion instead. You can substitute oregano, or even basil, for the thyme and sage depending on the flavor profile you want in your scone.