The what are you addicted to thread reminded me that I never posted this scone recipe for you. Here goes: Multi-Grain Scones From : The Healthy Kitchen 1 egg 1/2 cup sugar 5 Tablespoons grapeseed or expeller pressed canola oil (I used evoo) 1/8 tsp lemon zest 1/2 cup oatmeal, not instant 1/4 cup wheat bran 1 1/2 cups unbleached white flour 2 Tablespoons millet 2 Tablespoons poppy seeds 1/2 tsp salt 1 Tablespoon baking powder 1/2 tsp cinnamon 1/2 cup milk Zesty Lemon Topping 3 Tablespoons freshly squeezed lemon juice 1/4 cup confectioners sugar Pre heat oven to 375 Wisk the egg, sugar, and oil together in a bowl. Mix the lemon zest and all the dry ingredients together in a separate bowl and stir with a wooden spoon unitl all of the are dispersed evenly throughout. Slowly add the dry ingredients to the egg, sugar and oil mix to create a thick dough. (mine was more of a thick batter ) Add the milk and mix well. Lightly grease a baking pan. Scoop up Tablespoonfuls of the dough and drop them one by one in mopunds onto the baking pan, leaving two inches of space between. You should have ten scones. Bake for 15 to 20 minutes, just unitl the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes. With a fork mix the lemon topping * ingredients until the sugar is completely melded in. Drizzle 1 Tablespoon over each scone. * I like my scones naked so I skipped the topping. The recipe text states a yeild of ten however, the yeild listed in the nutrition info is 6 scones. I think I ended up with eight or nine. Per serving: (based on 6) Calories: 375.3 Fat: 10.7 g Sat. Fat: 1.5g Protein: 8.6g Carbs. : 62 g Cholesterol: 23 MG Fiber: 5.2 g I found these heavier and more filling than "the best recipe" scones. Yummy but, the best recipe is still my favorite. The next on my list to try are the Dried Pear and Cardamom Scones from this months Cooking Light. I just need to find dried pears. Will report back with review.