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This cancer-fighting recipe for scones is healthy because it is made form whole grains, is lower in fat and is high in protein. These are a great, make ahead and freeze breakfast item, and are also great for a snack or with a cup of tea.

Multi-grain scones

Makes 6 to 9 scones

Ingredients
1 egg                           
½ cup oats
½ cup sugar                   
1 cup white flour
¼ cup canola oil                   
½ cup wheat flour
½ cup skim/reduced-fat milk       
¼ cup wheat germ                           
2 Tbsp. Millet or Amaranth
¼ tsp. salt
½ tsp. baking soda
2 tsp. baking powder
½ tsp. cinnamon

Directions

1. Preheat oven to 375 degrees F.  Center rack in oven.
2. Whisk together the egg, sugar, oil and milk in a bowl.
3. In a separate bowl mix the dry ingredients and stir together with a spoon or fork.
4. Slowly add the dry ingredients to the wet ingredient bowl to create dough.
5. Light grease or spray a baking pan or cookie sheet.  Scoop the dough onto the cookie sheet a tablespoon at a time to make 6 to 9 scones.
6. Bake for 15-20 minutes until the top is golden brown.
7. Remove from the oven and cool on a wire rack.

Serve with marmalade or fruit spread.  If not using the same day,  individually wrap each scone in a piece of foil after they have cooled.  Place in a plastic bag in the freezer.  To heat, place the scone in a paper towel and microwave for one minute to reheat.

Debra DeMille, MS, RD, CSO is a nutritional counselor at the Joan Karnell Cancer Center. Debra has worked at Pennsylvania Hospital since 1988 with the last 12 years specializing in oncology. Debra guides individuals receiving chemotherapy and radiation as well as addressing survivorship issues including the use of integrative therapies.


She conducts cooking programs and group counseling sessions for cancer survivors.