TOASTED OAT, PECAN & FLAXSEED SCONES

Until recently I felt stuck in a Goldilocks’ pattern whenever I attempted to create the ideal breakfast scone. Many of the standard formulas I tried turned out dry and bland, while others contained enough butter and sugar to tip them into the dessert realm. So-called “healthier” versions offered less decadent possibilities, but their leaden heft and dense texture made them not worth the trouble. My breakthrough came when I discovered the recipe for Country Scones in the wonderful Zingerman’s Bakehouse cookbook.Loaded with rolled oats, nuts, and dried fruit, and moistened with milk instead of cream, this recipe turns out a tender and flavorful scone that’s healthy enough for everyday enjoyment.