Multi-Grain Scones with Lemon Topping

Breakfast is the most challenging meal for me. My kids dislike cereal and we tend to have an unhealthy dependence on refrigerated crescent rolls. So, when I find something that is tasty, yet has fiber, a little protein, and a reasonable amount of sugar, I jump up and down (but not until after I've had my coffee.) This recipe is adapted from The Healthy Kitchen cookbook. Trust me, they taste much better than they look!

Recipe:
1 egg
1/2 cup sugar
5 T grapeseed or canola oil
1/8 tsp lemon zest
1/2 cup old-fashioned oats
1/4 cup wheat bran
1 1/2 cups unbleached white flour
2 T poppy seeds
1/2 tsp salt
1 T baking powder
1/2 tsp cinnamon
1/2 cup milk

Zesty lemon topping:
3 T lemon juice
1/4 cup powdered sugar

Preheat oven to 375 degrees. Whisk egg, sugar, and oil together in a bowl. Mix lemon zest and dry ingredients together in separate bowl. Add dry ingredients to wet and create a thick dough. Add milk and mix well.

Cover a pan in parchment paper (or grease pan). Plop a scoop of dough (about the size of a small donut) onto the pan with 2 inches between mounds. Bake 15-20 minutes until crust is barely golden. Remove from oven and cool 10 minutes. Mix lemon topping with fork and drizzle over each scone. Can be made the day before and warmed in the oven before serving.