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Fiber Friendly Breakfast!



%100 Whole Wheat No Sugar Added Scones


Yields: 8 scones

· 2 cups %100 Whole Wheat Flour

· 2 ½ tsp Baking Powder

· ¼ tsp Salt

· 1 cup plain Greek Yogurt

· 1 tsp Vanilla extract

· 1 large Egg

· 1 Granny Smith Apple, peeled and cubed

· 1 Cup Frozen or Fresh Raspberries

Preheat oven to 375°F

Mix flour, baking powder, and salt together in a large mixing bowl. In a separate bowl, mix together the yogurt, vanilla extract, and egg. Mix the wet ingredients into the dry ingredients until they start to come together. Add raspberries and cubed apples to the mix. Using your hands, fold the fruit into the dough until you can form a ball. Place the ball of dough onto a cutting board and spread to about 1 ½ inches tall 9” circle. Cut the circle into 8 pieces and separate onto a baking sheet so they do not touch. Bake for 25 minutes at 375°F.

These scones are a great addition to your morning coffee or tea without being overly sweet. The apples and raspberries provide adequate sweetness to every bite with the added benefits of providing beneficial dietary fiber. Daily intake of fiber for women should be 25g and 38g for men. As Americans, we struggle to reach these targets within our daily diet with only 5% of the US population meeting this requirement and an average intake of only 17g a day! Increasing your daily fiber intake comes with multiple benefits. Many studies suggests that eating a diet higher in dietary fiber reduces disease risks such as cardiovascular disease, type 2 diabetes, and cancer. It also plays an important role in digestive health by aiding in nutrient absorption, intestinal motility and relaxation (to help you “go”), and provides an optimum environment for beneficial microbiota to thrive.1 If you are looking to increase your fiber intake start by incorporating more fruits, vegetables, and whole grains into your daily diet.




1. Dahl WJ, Stewart ML. Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber. Journal of the Academy of Nutrition and Dietetics. 2015;115(11):1861-1870.

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