A healthy treat to have in the afternoon!

2 cups  Highwood Crossing Organic Muffin and Pancake Mix or 1 ¾ cup

Highwood Crossing Unbleached All-Purpose Flour plus 1 cup Highwood Crossing Organic Quick Oat Flakes

2 Tbsp lemon zest
1/2 cup  sugar

½ tsp  salt
2 Tbsp  millet, ground
2 Tbsp  poppy seeds
1 Tbsp  baking powder
1/2 tsp  cinnamon
1/2  to ¾ cup milk, buttermilk or soy milk
1  large egg
5 Tbsp  Highwood Crossing Organic Canola Oil or ¼ cup butter cubed

Mix dry ingredients in bowl. Mix milk, egg and oil together in another bowl and add to dry ingredients until moistened. Turn mixture out onto a counter and use your hands to form dough into a mound. Press dough into a large flat circle and use the edge of a glass or a biscuit cutter to cut out rounds of dough.

Place scones on a lightly greased baking sheet. Bake in preheated 375° F oven for 15-20 minutes until golden in color. Let cool 10 minutes.

Drizzle icing (1 Tablespoon lemon juice mixed with 1/4 cup icing sugar) over each scone and enjoy!

Freeze to have on hand and microwave to reheat.

Makes about 10 scones.