As my kids know, I’m always messing things up by taking a really delicious baking recipe and trying to make it a *bit* healthy. Sometimes it works. Sometimes it doesn’t. (Don’t ask about the muffins I made two weeks ago.)
But…I do like to experiment in the kitchen. It relaxes me and always seems like the perfect lazy Sunday afternoon activity. And I feel even better if I’ve accomplished the feat of making something delicous that also has some redeeming health qualities besides perhaps the two blueberries in the treat.
These turned out perfect. Not too sweet. Perfectly soft without being too cakey. Light, almost. And BOTH kids said, “Mom! These are actually really good!” which I would have been thrilled with if they both hadn’t added the word “actually.” I can’t blame them though. They’ve learned that they need to set expectations when Mommy bakes.
Blueberry Coconut Scones
- 1 egg
- 3/4 cup coconut milk (the refrigerated kind)
- 1/2 cup whole wheat flour
- 1/4 cup coconut flour
- 1 1/4 cup all purpose flour
- 1 T baking powder
- 2 T ground flax
- 1/4 cup sugar
- 1/2 t salt
- 6 T coconut oil (solid, not liquid)
- 1/2 cup blueberries
Preheat oven to 400 degrees. Mix egg and coconut milk. Combine flours, baking powder, sugar, salt. Cut in coconut oil (like you would cold butter, with two knives.) Add milk and egg to the mixture and mix. Add blueberries and mix until combined. On a floured surface, press dough into a one inch thick circle and cut into eight triangles. Lay parchment on a baking tray, transfer scones to parchment and bake for about 20-22 minutes.
*Adapted from Minimalist Baker’s Coconut Oil Blueberry Scones with Rosemary