Scrumptious Blueberry Scones
Every once in a while we need a treat, and this is one of my absolute favorites. These scones are so fluffy and wonderful, you would not even suspect that they are cholesterol free or that they have some whole wheat flour to increase the fiber and nutrients. Scones are originally from England, but are making their way across the world as a popular treat.
They are best served fresh, but can be stored in the freezer and reheated at 350F for 10 min. Wonderful to make ahead for house guests and family! (To make these 100 % Whole Wheat, see note)
1 1/2 cups (unbleached) all purpose flour
1/2 cup whole white wheat flour
3 tablespoons natural cane sugar
1 tablespoon aluminum-free baking powder
1/2 teaspoon sea salt
1/3 cup coconut oil
3/4 cup fresh blueberries
1 cup coconut milk
raw sugar for sprinkling (optional)
Preheat oven to 400 degrees
In a bowl sift together the flours, sugar, baking powder, and salt. Cut in the coconut oil with a pastry cutter or with two knives until the mixture resembles sand. Add the blueberries and gently mix being careful not to squash the berries. Pour in the coconut milk and mix until just combined. The dough will be wet. Place the dough on a lightly floured work surface and form into a round disk about an inch thick and cut into eight species like a pie. Transfer each scone onto a lined baking sheet tray, brush with coconut milk, and sprinkle with a tiny bit of raw sugar. Bake for 18-22 minutes or until slightly golden on the edges. Enjoy!
Note: 100% Whole Wheat
We know that whole wheat flour is much better for us than white flour, the reason being that most of the fiber and some of the nutrients have been removed from the white flour. However, when substituting whole wheat for white flour, there are a couple of things to keep in mind. White Whole Wheat flour is a better choice than regular Whole Wheat in these scones, as it has the same value, yet is less bitter. If you are not used to the 100 % Whole Wheat taste, start by replacing a little bit of the flour with White Whole Wheat as I have done in the above recipe, and then gradually increase the whole wheat over time. Keep in mind that whole wheat flour is denser and heavier so you need to use less flour or more liquid. In this recipe use 1 3/4 cup of white whole wheat (King Arthur) flour when eliminating the white flour. The dough should be slightly wet, but workable. Let me know how it turns out!