When I was in high school, I visited my grandparents in a small town called Westminster, right outside of Baltimore, Maryland.
This was before the scone was reinvented and become a dessert craze. There was a bagel shop on Main Street that made power bars using bagel dough as a base. I can still taste them. They had the texture of whole grain bread, with a nutty aroma and gooey sweet chunks of white chocolate and dried fruit.
It was like a granola bar and a bagel collided. These bite-size treats were sweet, but added the powerful nutrition of whole grain oats, healthy fats, fiber and protein.
On a recent weekend morning, I hosted a gathering and wanted a small treat to go with coffee or tea. I thought of these power bars I craved as a teen and decided to reinvent them as a scone.
2 cups Bisquick
2 cups steel cup oats
1 cup turbinado sugar
1 cup chopped pistachios
1 cup chopped dates
1 cup white chocolate chips
1/2 cup Smart Balance Light spread
2 tablespoons almond milk
1 tablespoon vanilla bean paste
Let one half cup of Smart Balance Light spread sit at room temperature until soft.
In a large mixing bowl, combine Bisquick, turbinado sugar and steel cut oats. Mix well. Then mix in the soft Smart Balance Light spread, vanilla bean paste and almond milk until a smooth thick dough forms.
Mix in pistachios, dates and white chocolate chips until all are evenly blended.
Chill dough for one hour in the refrigerator.
Place parchment paper on a baking sheet. Preheat the oven to 350 degrees.
Take tablespoon size pieces of dough and roll them into balls. Evenly space on baking sheet.
Bake for 12 to 16 minutes until golden brown.
Makes about 3 dozen mini scones.
For a truly decadent treat, serve with whipped cream or rice whipped cream (vegan).
Author: Jane CoCo Cowles
Image: Bobbi Bowers/Flickr
Editor: Nicole Cameron