These maple scones are full of
flaxseed which are great at stabilizing blood sugar, controlling
and preventing diabetes. You can even place them into
plastic resealable bags and eat them anytime you want straight from
Canola cooking spray
3 cups all-purpose flour
1 cup flaxseed
2/3 cup oats
2 tbsps baking powder
4 tbsps sugar
salt to taste
4 tbsps maple syrup
4 tbsps canola oil
1 tsp maple extract (add more if you want
a stronger maple taste)
1 cup whole or low-fat milk
1 1/3 cups pecans, coarsely chopped
Maple Glaze Ingredients
3 cups powdered sugar
1 tsp maple extract
3 1/3 tbsps water
Turn on the oven and preheat to 425°F.
Apply canola cooking spray to coat a thick baking sheet.
Place flour, flaxseed, oats, baking
powder, sugar and salt into a food processor and pulse until the
oats are mixed and finely grinded with the flour.
Add both maple syrup and canola oil to
the flour mixture and pulse until well blended.
Place eggs, maple extract and milk in a
small bowl and beat lightly. Pour this milk mixture into the
flour mixture in the food processor then make a dough by pulsing
Remove and place dough on a
well-floured surface. Sprinkle the chopped pecans over the top
and lightly knead for about 4 times until the pecans are evenly
distributed. Form dough into a 15-inches circle and cut into 16 wedges.
Arrange the wedges in a circle on the coated baking sheet.
Place in the center of the oven and bake for about 13 to 15 minutes.
The top part will be lightly browned. If all the wedges cannot
fit into the baking sheet, bake the remaining ones the second time.
While waiting for the scones to be
baked, prepare the maple glaze. Place the maple glaze
ingredients into a small bowl and stir well until smooth.
Remove the scones from the oven and let
them cool down for about 3 to 5 minutes.
Apply the maple glaze over each scone
and spread them out evenly.
Wait for 15 minutes for the glaze to
dry then serve.
Keep any remaining scones in a
resealable plastic bag and place in a freezer. The scones keep