My Multigrain Scones Are Outstanding

Regardless of how you might try, there are times when you need your sweets and fruit just won’t cut it. The only problem is all the calories that also with that especially if you love to bake. Therefore, my solution often is taking out one of my various scone recipes like this one. My multigrain scones have three different grains with flour, quick oats and cornmeal along with dried mixed fruit, dried cherries or cranberries and raisins with enough maple sweetness from brown sugar and vanilla to delicately balance the sweet with tart in a delectable scone.

My scones are simple to make without any creaming involved. Besides not taking much effort, they can be ready to eat in about twelve minutes once you pop them into your oven.

If you have any left, my scones stay fresh and moist the next day. Some scones do need freshening up the next day in your microwave, but these really keep well.

The next time that you feel like you want to bake something that is sweet but not overly destructive to your diet, I hope that you’ll remember this recipe.

In addition to my multigrain scones, check out some of my other delicious scone recipes such as my Chocolate-Chip Raisin Scones, Cheddar-Rosemary Scones,  Oatmeal Scones, Coconut Scones, Coffee Shop Blueberry Scones, Orange Scones, and my best basic Favorite Scones.

Multigrain Scones 

1-1/4 cups of flour
2 teaspoons of baking powder leveled
½ teaspoons of baking soda leveled
½ teaspoons of salt
2 teaspoons of vanilla
1 cup of quick oats
1/3 cup of cornmeal
1/4 cup of brown sugar
2 tablespoons of sugar
1/4 cup of dried mixed fruit or dried cranberries
1/4 cup of raisins
1/3 cup of canola oil
1/3 cup of milk
1 large egg

Sugar-Coating:

1/4 cup brown sugar
1 tablespoon of sugar

Sift the flour, baking powder, baking soda into a large mixing bowl.

Add the egg, 1/4 cup brown sugar, cornmeal, quick oats, oil, salt, vanilla with the flour ingredients until moistened and mixed well together.

Stir in the dried fruit last.

Shape with your hands into balls and roll into small logs.

Roll into your sugar-coating mix to coat before placing on a greased baking pan.

Bake in a 350-degree oven for about 12-15 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to test if done. The bottoms should be lightly browned.

ENJOY!