As a preschooler, my son Ben shunned all forms of protein: meat, eggs, dairy, beans, nuts. But he loved his baked goods, especially at breakfast time. In an effort to get as many nutrients as possible into my skinny boy, I modified recipe after recipe to arrive at these scones. Ben's now tall and twenty--and a gourmand!--but he still enjoys these scones on a Saturday morning. Due to their generous serving of whole grains, they will not rise much, but do have the flaky texture of a traditional scone.

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