I've tried my hand at healthy scones before, never with much success. I mean, scones just aren't health food material, so why make them parade around as something they're not? It's kind of like trying to make healthy cupcakes....
But kids, these are the real deal. Dense yet tender with a buttery flavor and just a hint of sweetness. No one would ever guess these bad boys are 100% whole grain, butter-free and made with minimal amounts of added sugar.
When I compare this successful attempt to my previous (unsuccessful) attempts, I think it all comes down to three ingredients.
1. COCONUT OIL // Coconut oil is my favorite substitute for butter, especially in baking applications. It behaves similar to butter and lends a subtle vanilla flavor. Yes, it's a saturated fat, but it isn't the same fatty acid as the saturated fats in animal foods and does not have a detrimental effect on cholesterol
2. BUTTERMILK // Buttermilk, a fermented dairy, does double duty. It adds a light tang and tenderizes the crumb. Despite the name, it's actually lower in fat than whole milk.
3. SPELT FLOUR // Whole wheat flour, as nutritious as it is, can be a bit heavy for many baked goods. Whole grain spelt flour is much lighter and has a similar, sweet taste to white flour. I actually prefer it over white whole wheat flour and whole wheat pastry flour for baking.
This recipe is for a sweet variation, but you can make these savory too. Simply omit the flour and use muesli or another unsweetened, whole grain cereal instead of granola. It's fantastic topped with a poached egg or served alongside soup. If you can't find a lower sugar granola, use muesli. Adapted from Green Kitchen Stories.
- 2 1/2 cups spelt flour (or whole wheat flour)
- 1 cup low sugar granola or muesli
- 2 tbsp unrefined sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 7 tbsp coconut oil, softened slightly
- 1 cup organic buttermilk, kefir or coconut kefir for a vegan version
- Preheat oven to 475 F. Line a baking sheet with parchment paper (or use a pizza/baking stone).
- Whisk the flour, sugar, baking powder and salt in a large bowl. Add the coconut oil and incorporate into the flour by pressing and rubbing it together with your fingers until the flour and coconut mixture forms a sandy consistency.
- Stir in the granola. Add the buttermilk and mix until a thick dough forms.
- Form a large ball with your hands and flatten slightly. Using a sharp knife, cut the ball in half, then cut each half into 4 triangles.
- Place on the baking sheet and into the oven. Bake 15 minutes until golden. Let cool slightly before serving.