I’m just going to come out and say it: scones do not receive the glory they deserve. Let me explain.
When you go to a coffee shop, is it the scone that your eye darts to? That your stomach pangs for? No. It’s the coffee cake. Or the muffin. Or maybe that obscenely large chocolate chip cookie.
But here I am, to tell you that scones will be making a resurgence in 2018, especially if I have anything to do with it.
Crispy on the outside and chewy on the inside, can you say perfect coffee companion?!
My scones are dairy-free, made with whole wheat flour, and taste absolutely delicious!
Here’s to the year of the scone!
Healthy Whole Wheat Blueberry Scones (Dairy-Free)
- 1 + 1/2 cup whole wheat pastry flour
- 1/3 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 TBSP coconut yogurt or Greek yogurt
- 1 egg white
- 1/2 teaspoon vanilla extract
- Dash cinnamon
- 4 TBSP earth balance vegan butter
- 1 cup fresh or frozen blueberries I would use fresh
cinnamon & 1/2 TBSP more coconut sugar for dusting on top of dough after spraying with coconut oil
In a medium bowl, combine whole wheat pastry flour, baking powder, baking soda, and coconut sugar. In a separate bowl, combine melted (cooled) butter, vanilla, yogurt, and egg white. Add wet ingredients to dry and mix - the dough should be crumbly. You will need to mould with your hands for it to come together! Very gently, fold in blueberries. Knead about 10 times on a floured countertop. Mould into a circle about 8 inches wide, and place on coconut oil sprayed baking sheet. Spray top of dough lightly and sprinkle with cinnamon and coconut sugar. Cut dough into 8 pieces, ensuring that they all have a bit of space between them (yes, BEFORE baking!) Bake on 400 degrees for 15 minutes or until sides are golden brown. Best served warm & immediately!