Wednesday, 17 June 2015

Healthier Blueberry Scones

   Just like I never used to like flapjacks, I never used to like scones, either. They were too grown up. But that's because, whenever my mum made them when I was little, it was either cheese or fruit, and, just like flapjacks, fruit was healthy so that meant the scones couldn't taste good. I rather miss her scones now.
   After looking at Sconnoisseur a little while ago, I decided to try my own! I happened to have the ingredients lying around, including some blueberries I had frozen in the freezer for a while, and considering the fact that I really did just throw them together rather spur of the moment, I couldn't believe how well they worked! They weren't even dry like other scones I've tried could be! They were delicious hot and cold, they were just sweet enough, and the ingredients I used made them somewhat guilt-free! It's the ingredients that makes things healthy or unhealthy, like what oil you fry something in, and how much of it you use, for example. But portion sizes also count! Using smaller cutters makes 'more' scones and that makes them easier to share - I gave my friend a box of 5 when she came over later that day for her first go at yoga and I didn't feel like I'd missed out!
   I used white whole meal flour, coconut oil and greek yoghurt rather than all purpose flour, butter and heavy cream for this recipe and I swear you wouldn't notice the difference. They were to die for, and these three ingredients made the scones a lot more nutritious than they would have been otherwise, which just makes it even better!


Ingredients:
1 cup white whole meal flour
1/4 cup sugar
1 tsp baking powder
Pinch of salt
1/4 cup coconut oil
1 egg
1/4 cup greek yoghurt
1/2 cup blueberries - frozen or fresh

Method:
1. Preheat the oven to gas mark 5/190 C/375 F and lightly flour a baking tray.
2. Mix the flour, sugar, salt and baking powder in a bowl.
3. Add in the pieces of coconut oil and mix until the coconut oill chunks are the size of peas and the dough looks like crumbs.
4. Beat the egg and mix in the Greek yoghurt, then slowly pour into the scone batter while gently mixing.
5. Stir until it's all just combined and then gently fold in the blueberries.
6. On a floured surface, turn out the dough and roll or pat out until about 1 inch thick and cut your scones using a knife or cutters. Reroll the remaining batter and cut again.
7. Brush with a little milk and bake for 13-15 minutes or until golden.






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