food

Healthy Blueberry Scones


Sometimes mistakes turn out to be something positive after all. Especially in cooking and baking, where trial and error takes place. Failed recipes are extremely frustrating because you either toss it in the trash and waste food, or bite the bullet and finish the food within the next few days. I almost always finish the food since I despise food waste and well… enough said.

Today I tried to make a healthy blueberry loaf as I do have a penchant for loaves. It is blueberry season so I have been churning out plenty of blueberry delights. To my dismay, the batter was much more dry than I expected it to be but I baked it in a bread loaf anyways. Feeling a bit ambivalent, I had no option but to wait.

IMG_1296_Facetune_31-07-2019-13-40-14

The outcome was not a moist loaf, but rather a scone-like dessert. I removed the loaf from the pan and cut them into squares, baked them more, and decided that this recipe was a scone recipe, not a loaf recipe!


Healthy Blueberry Scones

yield: 5-7 scones

Ingredients:

  • 1 1/4 c. whole wheat or all-purpose flour
  • 1 tsp. baking powder
  • 1/4 c. sugar of choice
  • 1/2 c. milk (any fat percentage works, use vegan milk if vegan)
  • 1 tbsp. melted coconut oil
  • 1 tsp apple cider vinegar
  • 1 tsp. vanilla extract
  • pinch of salt
  • 3/4 c. blueberries (coated in flour to prevent them from sinking)

Directions:

  1. Preheat oven to 375 F.
  2. Combine wet ingredients in a small bowl.
  3. Combine dry ingredients in a medium sized bowl.
  4. Mix wet ingredients into dry and stir until incorporated. Fold in the blueberries.
  5. On a non-stick baking tray, dollop the batter onto the tray and shape into squares or whatever shape desirable. Recipe makes 5-7 scones.
  6. Bake in the oven for about 30 minutes, or until lightly brown.
  7. To make an icing, combine 1/4 c. powdered sugar and 1/4 tsp. water. Add more water if necessary, adding a little at a time.

These scones are made not to be too sweet since a sugar glaze will be drizzled on top. If you prefer a sweeter batter, consider adding 1/3 c. sugar instead of 1/4. Scones refrigerate well (up to 7 days) and can be frozen up to 2 months.

Now, don’t mind me… I’ll be outside sipping tea and munching on my scones.

NutritionLabelscone

 

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Categories: food, healthy

Tagged as: , , , , , ,

12 replies »

  1. This looks delicious! I can’t wait to try them out! And thank you very much for stopping by my first page. I have a blog on a different host site, but I’m seriously considering using this one instead. I’m following you to get some great cooking ideas and hope to see you among my list of followers as well.

  2. Looks delicious, and we have a couple of blueberry bushes that haven’t shed all their bounty yet… going to give it a try!

  3. Once again, you have found success in failure. What a joy! Scones indeed! Nicely done…and thank you for sharing how you found triumph where others might have felt defeated. Brilliant post!

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