Healthy Blueberry Scones
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Set aside.
In a small bowl combine and let sit 10 minutes:
6 Tbls warm water
2 Tbls flaxseed meal
In a large mixing bowl combine with a wire whisk:
2 C flour
1/4 C sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Using a pastry cutter:
4 Tbls Earth Balance Coconut Spread, very cold
Add and mix just until moistened:
3/4 C vanilla yogurt (I used greek yogurt for added protein AND it’s what was in the fridge 🙂
Gently fold in 3/4 C Blueberries fresh or frozen
Flour dust surface, turn out dough, form into a 3/4 inch thick triangle. Cut into 12 small triangles with a large knife or pizza cutter. Place scones on parchment papered pan.
2 Tbls turbinado sugar
1 tsp cinnamon
Sprinkle over the tops of scones. Bake 8-10 minutes or until lightly browned. Be careful not to overbake.
|Parchment Paper on the pan|
|Combine flaxseed mill and water let sit 10 minutes|
|Mix dry ingredients|
|Add coconut spread|
|Cut in with a pastry cutter or 2 knives|
|Add yogurt and flax|
|Mix in just till absorbed.. don’t over mix or they’ll be little hockey pucks!|
|Gently stir in Blueberries|
|Turn out dough onto floured surface, form a 3/4 inch high triangle and cut into 12 smaller triangles|
|Place on parchment, sprinkle with cinnamon and turbinado sugar|
I was in our local health food store and they were sampling this Earth Balance Coconut Spread… it was yummy!! The final clincher was a little recipe book with a $2.00 off coupon on the back!! At half price I went for it and now I’m hooked! Check it out www.earthbalancenatural.com This recipe is a spin off their gluten free blueberry scones.
** Just as a side note… while I was putting the idea of this blog together I remember telling my husband that if this thing ever got to the point that it made any money, I’d donate a portion to Breast Cancer Research in honor of Gram. You gotta dream big, RIGHT?!?!?!