I love scones. As does my middle sister. Back when we were in college and had college richness and the metabolisms to match, we would always get one at Starbucks. Since I have started living the little to no carb lifestyle, I miss things like scones. The point is to live a lifestyle, and allow yourself some treats sometimes, and sometimes make them a bit healthier. This was one of those times.
I am in a weird breakfast experimentation time in my life and I am always looking for new things to try. I wanted to make scones with the blueberries that were in my Hollygrove box, but I wanted to make them kind of healthy. I stumbled upon this recipe for scones with whole wheat flour and oatmeal and I was sold! As it turns out, scones are really not hard to make! This took a lot less time than I thought!
These are really yummy, don't feel or taste like they have been healthified and were a hit with my sister, Gentleman Caller and my coworkers. They are still a treat, but a good one to have when you want something good but don't want to be too bad. Make them yourself, you will see! Full recipe to follow the montage.
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| They don't even look like they have been healthified! |
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| I mean they still have butter and milk but... |
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| Looks like regular scones are being made here. |
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| Now it looks healthified. |
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| Add the wet ingredients and then add the blueberries (not pictured) |
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| They were a bit stickier than I thought so it has hard to make them all the same size. |
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| Just look how yummy! |
Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup large flake oats (not quick or instant)
½ cup cold butter, cut in cubes
1 large egg, lightly beaten
½ cup + 2 tbsp cold milk
A little sugar for sprinkling
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, baking soda and salt. Stir in oats. Working quickly with your fingers, press the butter into the flour mixture until it resembles coarse crumbs. In a glass measuring cup, combine milk and egg; beat with a fork to blend. Pour milk mixture over dry ingredients and stir with light strokes until dough starts to come together. Stir in blueberries. Dough will still be shaggy. Turn dough onto a lightly floured clean counter and gently knead until about 6 times, until dough is cohesive (berries will start to break up; this is fine). Pat dough into a circle of about 1 1/2" thick. Using a knife, divide the dough in equal pieces.Transfer scones to prepared baking sheets, sprinkle with sugar and bake about 22 minutes, or until golden brown, rotating pans once during baking. Transfer to wire racks to cool. Serve warm, heat them up if you make them ahead of time. These kept for almost 4 days!
Happy Cooking!
Missy
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