Since I began clean eating, I searched high and low for a scone recipe that was whole grain, low sugar and low fat while still keeping the thick, crunchy, cakey texture of my beloved coffee house baked goods.
About year ago, Dani Spies posted a recipe for blueberry scones and I immediately made the recipe. Dani’s scones were delicious; however, the texture was closer to that of a muffin than a scone. So, my search continued.
After a few failed attempts I landed on a delicious recipe that was lower in fat and sugar and very thick with a slight crunch. I then completely forgot about the recipe…
Until last Saturday. I decided to take what I have learned in the last year about whole grain, low sugar baking and apply it to the aforementioned recipe. I changed up the flours by adding rolled oats, steel cut oats and oat flour, subbed coconut oil for half of the organic butter and reduced the sweetener.
The resulting scone was amazing and the three of us devoured the entire batch over the last two days.
MMM Blueberry Scones
A healthy scone with a slight crunch that is lower in fat and sugar than its traditional counterpart.
2 c white whole wheat flour
3/4 c oat flour (made from grinding oats in my Vita Mix)
1/2 c rolled oats
1/4 c steel cut oats
4 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
3 tbsp organic butter
4 tbsp coconut oil
1 1/4 c nondairy or organic milk soured with 1 tsp lemon juice
1/4 c raw honey, slightly melted
1 tsp vanilla extract
1 c blueberries, frozen or fresh
Preheat oven to 350°. Line two baking sheets with parchment paper.
In a medium bowl combine dry ingredients.
Cut butter and coconut oil into small chunks and using hands squish the butter into the dry ingredients until it is incorporated and coarse crumbs form.
In a glass measuring cup combine wet ingredients.
Add to butter mixture and stir until a dough begins to form. Gently fold in blueberries.
Place dough on a clean well floured surface and knead dough 6 times.
Press dough into a 6-inch wide round and use a knife to score into 8 sections.
Using a pie server, carefully transfer individual scones to prepared pans.
Try to complete this step as quickly as possible. The warmer the dough, the stickier and more fragile it becomes.
Bake scones at 350° for 15-25 minutes. This will depend on the type of flour and butter used along with the humidity of your home. Saturday was a typical hot and humid Minnesota summer day and my scones took forever to bake!
They were definitely worth the wait.
The texture was amazing! The resulting delicacy is not rock solid. It is more doughy and crumbly. As we reached for seconds (and thirds) Allan and I agreed that the texture was perfect.
To complete the meal, the scones were enjoyed alongside a mocha and fresh berries.
What is your favorite baked good that you would love to clean up?
Let me know! It might be my next baking experiment!