2 pouches Weil™ Veri-Berry Organic Instant Hot Oatmeal 1 2/3 cups whole wheat pastry flour, plus 1 to 2 tbs. more for kneading dough 1/3 c. packed brown sugar 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. ground cardamom 1/8 tsp. sea salt 1 tsp. grated orange zest 4 oz. (1 stick) cold butter, cut into small bits 2 Weil™ Chia Razz™ Pure Fruit & Nut Bars, coarsely chopped 1/3 cup organic heavy cream, plus 1 tablespoon for brushing tops 2 tsp. turbinado sugar
Set oven rack in middle and preheat oven to 375 degrees F. Line a baking pan with parchment paper or a silpat.
Empty Veri-Berry Oatmeal pouches into a large bowl Stir in flour, brown sugar, baking powder, baking soda, cardamom, salt, and orange zest.
Use a pastry blender or your fingers to work butter into flour mixture until the mixture resembles coarse meal. Stir in chopped nut bars. Add 1/3 cup heavy cream. Stir just enough to create a dough that sticks together when pressed.
Turn dough onto a generously floured surface. Knead dough until no longer sticky, sprinkling additional flour on surface as needed. Divide dough in half and shape into 2 discs, each 1/2-inch thick. Brush tops lightly with heavy cream and sprinkle with sugar.
Use a sharp knife to cut each disc into quarters. Cut each quarter in half.
Transfer scones to prepared pan and bake for 4 minutes. Rotate pan and continue baking until bottoms are lightly browned and a cake tester inserted into the center comes out clean, 3 to 4 more minutes.
Transfer to a cooling rack. Eat warm or at room temperature, or freeze in a well-sealed container for up to 3 months.
Makes 16 small scones At Nature’s Path we recommend you use organic ingredients whenever possible.
