Flaxseed Scones

Ingredients:

125 mL whole flaxseed - 1⁄2 cup
25 mL grated orange rind - 2 tbsp
750 mL unbleached all purpose flour - 3 cups
50 mL brown sugar - 1⁄4 cup
15 mL baking powder - 1 tbsp
3 mL salt - 3⁄4 tsp
175 mL shortening - 3⁄4 cup
250 mL orange juice - 1 cup
25 mL granulated sugar 2 - tbsp
25 mL whole flaxseed - 2 tbsp

Method:

• Preheat oven to 210° C (425° F).
• Spray baking sheet with a nonstick cooking spray.
• Set aside 15 mL (1 tbsp.) grated rind.
• In a large bowl, combine flaxseed, flour, remaining orange rind, brown sugar, baking powder and salt.
• Using a pastry blender or two knives, cut shortening into flour mixture until it resembles coarse crumbs.
• Set aside 25 mL (2 tbsp.) orange juice.
• Add remaining orange juice to dry ingredients and mix lightly with fork until mixture forms a soft dough.
• Put dough onto a lightly floured surface and knead gently 4 to 5 times.
• Divide dough in half, form into two balls. Roll each ball into a 15 cm (6 inch) circle 21⁄2 cm (1 inch) thick.
• Cut each into 6 wedges. Place wedges on baking sheet.
• Pierce tops with a fork.
• In a saucepan, heat remaining orange juice and sugar. Bring to a boil and remove from heat. Add reserved orange rind.
• Brush top of scones with glaze. Sprinkle top of scones with flaxseed.
• Bake 16 to 20 minutes or until brown. Remove from oven and glaze tops with remaining glaze.

12 Servings

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