Ingredients Quick Healthy-ish Blueberry Scones
I wanted to make blueberry scones this morning, but I had no cream and no cane sugar. Here’s my improv version and I think I like it better than the original recipe, which is HERE.
Makes 8
2 cups AP flour, plus additional for rolling
1 TB coconut sugar, plus additional for sprinkling on top
1 TB baking powder
1/2 tsp Himalayan fine ground salt
1 1/2 sticks of butter, cold from the fridge
3 large eggs
1/2 cup Greek yogurt
3/4 cup frozen blueberries
egg wash (1 egg beaten, with a couple TB of water) or ghee to brush tops
sugar to sprinkle on top
lemon curd for serving
Preheat oven to 400 degrees F.
Method
In a food processor or mixer with paddle attachment, combine flour, sugar, baking powder and sea salt. Mix for about ten seconds. Cut butter into cubes and add, mixing just until the butter is the size of peas. Beat the eggs in a bowl with heavy cream (cold) and add to mixer. Mix only until it comes together and then stop. Add the frozen blueberries and blend for about five seconds. Turn out onto a floured surface. Flour your hands (dough is sticky) and pat the mixture into a rectangle about 8×12. Roll until it is about 3/4″ thick. Using a sharp knife, cut into 8 rectangles. Put on a greased or parchment covered baking sheet. Brush with egg wash or ghee and sprinkle with sugar. Bake for 20 minutes or until very golden on top. Enjoy!
