Use any whole fruit or nuts on hand to make these tasty scones from Dawn Dailidenas, a Bastyr University student in the Master of Science in Nutrition with Didactic Program in Dietetics. Combined with a hard-boiled egg and a piece of fresh fruit, these hearty scones provide a balanced grab-and-go breakfast.
Preheat oven to 425 degrees Fahrenheit.
In a large bowl combine flour, oats, sucanat, pecans, cinnamon, nutmeg, baking soda and baking powder. Stir in applesauce and oil; combine with wooden spoon or fingers until mixture is crumbly. Stir in apples until evenly coated. Pour in buttermilk, stir just to combine.
Divide dough evenly into two parts (dough will be sticky). With floured hands put one part of dough onto floured surface, gently shape into a disc (about 1½-inches thick). With butter knife cut evenly into six pieces; repeat with second part of dough.
Place scones onto cookie sheet lined with parchment paper. Bake for 12-15 minutes; remove from oven when toothpick comes out clean and tops are slightly brown. Leave on cookie sheet for 1-2 minutes to cool.
Enjoy plain or with your favorite butter.