I'm not a big sweet breakfast person, but I do like scones. They're closer kin to a biscuit than a muffin. These scones get their sweetness from just a tablespoon of sugar. If you don't have oats you could just use another 1/2 cup of whole wheat pastry flour. And if you want these to be vegan, use coconut oil in place of the butter.
Orange-almond oat scones
3 tablespoons raisins
1/4 c orange juice or water
1 tablespoon flaxseeds, ground
3 tablespoons warm water
1/2 c oats or oat flour (will pulverize oats into flour via food processor)
1/2 c whole wheat pastry flour
1 tsp baking powder
1/4 tsp sea salt
1 tablespoon evaporated cane sugar
2 tablespoons butter (or coconut oil), chilled
1 tablespoon orange zest
1 tsp almond extract
1/4 c almond milk, more for brushing
Preheat oven to 425 and line a baking sheet with parchment paper.
Soak raisins in orange juice or water for 15 minutes or until they begin to plump up. Then strain through a sieve and set aside.
Add the freshly ground flaxseed and 3 tbsp warm water to a small bowl. Stir and let sit for about 15 minutes. The mixture will become goopy which is what you want.
If using oats, toss into a food processor and blend on high until it reaches a flour-like consistency. Pour into a large bowl and stir in the whole wheat pastry flour, baking powder, sea salt and sugar. Cut in the cold butter (or coconut oil) with fingers or a pastry cutter until it resembles a very coarse meal, not fine. Those chunks of butter will allow the inside of the scone to steam so it cooks properly. Now quickly add the flax mixture (aka flax egg), orange zest, almond extract, almond milk and drained raisins. Use your hands to bring the dough together and then turn out onto a floured surface, like your countertop. Knead a few more times until the dough is together, but don't overwork it. You don't want the warmth of your hands melting the butter. Form a circle and cut into six wedges. Place wedges onto the baking sheet and brush with a little almond milk and a sprinkle of sugar.
Bake for 10-12 minutes. Remove from oven and let cool. Enjoy with a clementine and cup of coffee or tea.