Whole wheat scones, with half the butter, and reduced amounts of sugar – what? Can these things even taste good? Yes! This means that you could probably eat twice as many and get away with it.
Whole Wheat Blueberry and Coconut Scones
Makes 16 small scones.
– 1 cup sour cream
– 1 tsp baking soda
– 3 3/4 cups whole wheat pastry flour
– 1/2 cup white granulated sugar
– 2 tsp baking powder
– 1/4 tsp cream of tartar
– 1 tsp salt
– 1/2 cup unsalted butter
– 1/2 cup unsweetened applesauce
– 1 egg
– 1 tsp vanilla extract
– 1/4 cup dried blueberries
– 1/4 cup flaked coconut (preferably unsweetened, but sweetened would be okay too, although you might have to adjust the amount of sugar accordingly)
Note: the use of sour cream and applesauce makes these scones more moist and less crumbly in texture.
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. In another small bowl, lightly beat the egg and vanilla extract, mix in the applesauce, and set aside.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter using two knives, forks, or a pastry blender – small pea-sized lumps are okay. Stir in the sour cream mixture, which should now be quite light and fluffy, and egg, applesauce and vanilla mixture into the flour mixture until just moistened. Gently fold in the blueberries and coconut.
4. Turn dough out onto a lightly floured surface. You may need to gently and very, very briefly knead it a few times to bring everything together. Divide dough into two, and pat each portion into a 3/4 inch-thick round. Cut each round into 8 wedges, and space scones evenly on a lightly greased cookie sheet, or use a cookie sheet lined with parchment paper or a silicone baking mat.
5. Bake 15-17 minutes in a preheated 350F oven, until golden brown on the bottom
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I’m sending these scones to Mansi at Fun & Food Blog, the host for this month’s Bread Baking Day #19 – Quick Breads, to Zorra of 1x umrühren bitte as the wonderful founder of Bread Baking Day, and to Grandma Johnson for this scones recipe. Grandma Johnson, whoever and wherever you are, you’re awesome.
…and, I’m sending these scones to Joan, a good friend of mine. Every time I make scones I think of her – especially blueberry scones! (For the record, I like these more than the ones from Starbucks ;))
Update: the roundup has been posted!