Scones are the muffin’s sophisticated brother-in law. They look rustic (rustic=acceptably messy, homemade but still presentable) and when you enjoy them with tea, you feel official.
Fun fact: Scones are actually pronounced scones in England, according to my friend. If she’s wrong, contact me and I’ll give you her email so you can yell at her.
Scones are basically lightly sweetened biscuits. It’s simple really-flour, milk, other various baking necessities. Butter is one of the important components of scones-its responsible for that nice chewy texture. However, we can do better than butter.
I present to you: coconut oil found at my local BJs (so it’s not that impossible to find). I want to clarify that this isn’t a magical super healthy replacement for butter -I wouldn’t go ham and spread it on toast and use it on everything because one: it doesn’t taste that good on bread (to me at least) and two: it is still a fat. And all fats should be consumed in moderation. Like butter, it still contains saturated fats and cholesterol. The difference is that coconut oil has a unique chain of fatty acids; usually saturated fat goes right to storage and becomes, well, fat, while the saturated fat of coconut oil is usually metabolized and turned into energy right away. The fats in coconut oil can also boost the good cholesterol in your body (HDL), which can help with reducing heart disease. But remember, there are still some not-so-healthy things in coconut oil! These conclusions have all been drawn from numerous studies, but as we know with the science community, facts change everyday. And if we always listen to exactly what they say is actually good for you to eat, we may just end up eating a diet of flax seed oil and asparagus. The point I’m trying to make is that you shouldn’t believe everything you hear, and you also should eat fat in moderation.
Now that my Dr. Oz spheel is over, I can get back to why you’re really here. The scones.
When you make scones, you use cold butter so that as the scones bake, you’re left with nice airy pockets in your pastry. Coconut oil has the same consistency as cold butter when it is at the right temperature, however, it also quickly turns into liquid when over a certain temperature. But leaving it in the fridge for a bit will change that.
The butter is cut in to the dry ingredients- you simply use a fork to break the butter into small pieces. Do the same with the coconut oil. It’s just a bit easier in my opinion because coconut oil is softer.
After this easy one bowl mixing process, all you have to do is do is shape it up. I chose to roll my scones in sliced almonds after seeing a cute coffee shop review by Rachel (from Moments with Rae)– my blog buddy-where they covered a croissant in almonds. The almonds crisp up as everything bakes and it’s great.
These scones are 100% whole wheat but are not dense hockey pucks. I was tired of googling recipes and seeing the half whole wheat half white flour combination. You go all or nothing in my book.
Then more quickly than you think, you’ll have a nice grab and go breakfast for busy mornings that’ll make you walk a little bit straighter down the street because you’ll look super trendy with a scone in one hand and a cup of tea in the other.
Again I want to emphasize that you can do whatever you want with this recipe-treat it as a base and add whatever you want. Some other good combinations would be:
dried cranberry and chocolate
lemon and blueberry (the only note would be when using fresh or frozen fruits, you probably will have to scale the liquid back a bit)
Whole Wheat Almond Scones
makes 6 large or 8 mediumish scones (minus the two you eat when it comes fresh out the oven)
- 2 cups of whole wheat flour
- 1 tbsp baking soda
- generous dash of salt
- 3 tbsp sugar (I like sugar in the raw-also keep in mind that these aren’t supposed to be really sweet, but you can up the sugar amount if you really wanted to)
- 1 tsp vanilla extract
- 1/2 cup greek yogurt
- 3/4 cup milk (I used unsweetened almond milk)
- 5 tbsp coconut oil in its solid form (you can also just use 5 tbsp of unsalted butter)
- 1/2 cup (plus more) mix ins of whatever your heart desires-in total I used about 3/4 of sliced almonds to roll the scones in
- Preheat your oven to 400° F.
- Mix all the dry ingredients together in a bowl.
- Take the coconut oil (or butter), and cut it into small chunks to make things easier. (If your coconut oil is liquid, refrigerate it until it is solid, and then let it soften a little or else it will be too hard to cut in). Use a fork to cut the oil/butter into the dry ingredients, leaving small chunks (refer to pictures above).
- Add the vanilla extract, along with the remaining wet ingredients, and combine. You may need to start using your hands to help combine everything at this point. If the dough is too wet, add a little bit more flour at a time. If it is too dry, add a little liquid. The dough may appear dry, but as long as it is not too sticky, its fine. I did not have to add any extra milk or flour using this recipe so far.
- Add any mix ins if desired.
- Place the dough on a clean floured surface. Form it into a circle about 1/2-1 inch thick, and slice into desired sizes. Brush with some water and roll in almonds if desired.
- Place the slices on a baking sheet lined with parchment paper or a baking sheet sprayed with non-stick cooking spray.
- Bake for 15 minutes, or until slightly brown. Make sure to rotate the pan halfway through or the scones in the back will burn.
- Let cool on a baking rack, and add any desired frosting.
Pinkies up, enjoy tea time!
-Also, 20 people are following me! That means so much to me, so I just wanna say a big thank you! –