Today, our food contributor Jennifer is sharing a healthy recipe for blueberry almond scones. I really want to try these because my son loves blueberries!
I can’t even tell you how much I look forward to Jennifer’s recipe posts. You may know Jennifer from her decor and DIY blog, The Chronicles of Home. If you haven’t visited or aren’t a follower, I’m sure she’d love to have you!
Blueberry Almond Scones
For the most part, I’m a creature of habit when it comes to breakfast. Weekday mornings my daughters and I usually eat one of three things – (1) smoothies and whole grain toast with peanut butter, (2) egg on whole grain toast with fresh fruit, or (3) whole grain hot cereal with dried fruit. And, honestly, I’m okay with this routine. All of those things work for me on harried weekday mornings and I feel good about eating them and feeding them to my daughters as often as I do.
Then the weekends roll around and the last thing I want are any of these things since I’ve just spent five days in a row eating them! That’s where the more “special” breakfast dishes come in, like multigrain pancakes
or sweet potato hash
. Scones are another of my weekend favorites and I’ve been tinkering with my recipe lately to try to make it a little healthier.
In this version I used a double shot of blueberries – both fresh and dried – to get a variation in flavor and texture and to double down on all the antioxidant goodness. I added sliced almonds for some crunch and protein. I often use half whole wheat and half white flour in baking recipes to get some whole grain worked in without totally sacrificing the light texture of white flour.
I also played with coconut oil here in place of the typical butter in scones. Here’s my take on coconut oil, and keep in mind that I’m not a nutritionist, just a health-minded home cook who’s done a little research. Coconut oil is a heavily saturated fat just like butter. There’s some research that suggests the kind of saturated fat in coconut oil may be better for those with cholesterol issues than butter. But for me, there are a lot of “may be’s” in the research that’s out there and in the end I think it’s best to use some moderation in your consumption of coconut oil just like you would with butter.
I liked the use of coconut oil in this recipe because it added a very light, subtle undertone of coconut flavor to the scones and still gave them the flakiness of a regular scone made with butter. These scones will be heartier and a bit more dense than one you might get at your local Starbucks, but I’ve found I actually like the healthy-indulgent version better!
3/4 c. white flour
1/2 c. whole wheat flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. refined coconut oil (butter can be substituted)
1/2 c. fresh blueberries
1/4 c. dried wild blueberries
1/4 c. sliced almonds
1/3 c. buttermilk
2 tsp. vanilla
Preheat oven to 400º. Line baking sheet with parchment paper.
Whisk flours, sugar, baking powder, and salt in a medium bowl. Cut coconut oil in with a pastry cutter until it’s the consistency of coarse sand.
Gently stir in fresh blueberries, dried blueberries, and almonds.
In a small bowl whisk the buttermilk, egg, and vanilla to blend. Pour over dry ingredients and fold with a rubber spatula until just combined.
Drop batter in 8 mounds onto prepared baking sheet (about 1/2 c. of batter each).
Bake until golden, about 15 minutes. Remove from oven and let cool slightly before serving.
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