How To Make Healthy Scones
Scones

How To Make Healthy Scones

  • May 28, 2022

One fruit I’m absolutely in love with are the organic braeburn apples from Trader Joe’s.They’re one of my favorite healthy snacks especially when dipped in peanut butter or vanilla greek yogurt.Since we’re not into the Fall season just yet, I felt like it was a little too early to start busting out apple recipes.So today I’m bringing you a healthy, lightened up whole grain scone bursting with the sweet blueberries I found at my local farmer’s market earlier this summer.Jazz up these scones by adding a squeeze of fresh lemon juice or some vanilla beans.Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup. .

Healthy Blueberry Scones Recipe

Healthy Blueberry Scones Recipe

Healthy Blueberry Scones Recipe

I ended up with pretty pictures of mediocre scones, so the photos joined the ranks of failed recipes in my Lightroom.So I searched around for a whole wheat scone recipe with Greek yogurt, and eventually landed on a gorgeous post by Caroline of chocolate & carrots.The Greek yogurt lends moistness and a slight tang, which plays nicely with the lemon zest.Let’s examine the reaction of two grown boys who had the fortune of walking into my kitchen the day I baked these scones. .

Healthy Apple Scones

Healthy Apple Scones

Healthy Apple Scones

They are tender, flaky, and filled with my favorite fall combination--cinnamon, maple, and apple.Anyone who follows me on Instagram and watches my late night shopping stories knows that I am very particular when it comes to apples.Honeycrisp apples are crisp, sweet, and keep their texture even when baking.This recipe calls for about 2 cups of diced apples which amounts to one big honeycrisp (they really are huge).I am a big believer in Greek yogurt as a butter replacement in baking.I use it in my light biscuits, my lightened up cornbread, and my healthy banana pancakes.The Greek yogurt adds the needed acidity to activate the leavening agents in the baking powder.When cooked, the butter will create steam and give these scones their rise.Once the ingredients are mixed together, pour the dough out onto a floured surface and form into a disk.After the healthy apple scones bake for twenty minutes, they need to rest again.I wanted a balanced flavor profile, and the glaze is made with powdered sugar.Like my pumpkin scones, this is a simple glaze of 1/4 cup powdered sugar and 2-4 tsp of milk.It's not a medical or science reason, it's simply that I prefer to stick to ingredients I know and feel comfortable feeding my kids.Let thaw overnight or bake at a low temperature from frozen until they are warm.My recommendation is to freeze the scones on a baking sheet, uncovered, until they are fully frozen.These bakery sized scones drizzled in a sweet glaze will fill your kitchen with the warm smells of autumn.2 tbsp cold butter, cut into pea sized cubes.preferred cooking spray Instructions Preheat the oven to 400°.Make a well in the dry bowl, and pour the wet mixture into the middle.Once the ingredients are mixed and shaggy, dump out the dough onto a lightly floured cutting board, and shape into a disk.Give the tops a spritz of cooking spray for safe measure.If you love my healthy apple scones, you should check out my other baking recipes. .

Maple Scones (Quick, Easy & Healthy!)

These homemade bakery-style scones are lightly sweetened with cozy maple flavor filling every bite.They’re soft and moist on the inside with a hint of a crust on the outside and can be topped with an optional maple glaze.During my senior year, my high school band took a spring trip to Canada.We boarded a cruise ship in Los Angeles that sailed to Victoria, and our director scheduled performances for us in both the ocean liner’s theater halls and in front of the city’s stunning Legislative Assembly parliament buildings.Maple syrup isn’t just a topping for pancakes, waffles, and French toast – or an ingredient in the glaze on bar-shaped donuts.They’re also quick and straightforward to bake, making them perfect for a midweek breakfast treat or lazy weekend brunch!Taste: Lightly sweetened with a cozy maple flavor filling every bite.Texture: Fluffy, soft, and moist on the inside, with a hint of a crust on the tops and bottoms, like classic bakery-style scones.I’m assuming you already have pantry staples like baking powder and salt, so let’s talk about the most important and more interesting ingredients!If your butter is warm, soft, or starts to melt ahead of time, you miss out on those little pockets – so your scones won’t be as fluffy and moist.Hint: Cold and straight from the fridge is fine – no need to freeze your butter to make these maple scones!If you’ve scrolled through my recipes before, then you probably already know… Greek yogurt is one of my favorite healthy baking ingredients!In this recipe, it adds lots of moisture to the scone dough and helps keep the insides really soft, fluffy, and moist.As long as you use cold butter and my special Greek yogurt “healthy baking hack,” your scones will have a bakery-style texture without any eggs!Remember how we wanted to create tender little pockets with the cold butter in the scone dough?That means this step’s goal is to work the butter into the flour mixture until it resembles fine crumbs.Since a pastry cutter is more efficient than two knives or the back of a fork, it takes less time – and that means there’s less of a chance that your butter starts to soften!Once you’ve cut in the butter, make a well in the center (aka an empty space or hole!The open space between the fork’s tines allows for the ingredients to pass through them (unlike the flat surface of a spoon), which means it’s more efficient and takes less effort.Hint: Using a fork also helps prevent over-mixing or overworking the dough, which would lead to a tough or gummy texture.The dough should be a little sticky at this point, so use a spatula to shape it into a circle that’s ¾” tall on your baking sheet.Note: If your dough circle is a different thickness, whether thicker or thinner, then your scones might not bake properly.Brushing the dough with milk seals in moisture, so the insides of your scones stay moist and soft.When you leave them together to bake, where each one is nestled up against its neighbors, it prevents them from turning out dry and helps give your maple scones the best moist and tender texture.Hint: Once fully baked, those cuts will act like perforations, and you can easily break apart the scones!I know it’s really hard to wait until the scones are completely cool to glaze and eat… Which is partially why I preferred mine without.With four key things: cold butter, Greek yogurt, a pastry cutter, and a fork!Greek yogurt also helps add extra moisture to the dough to make these maple scones really soft and tender.To make yours sweeter, substitute additional pure maple syrup for an equal amount of milk.Tip: I highly recommend reheating leftover unglazed scones in the microwave before eating! .

Vegan Blueberry Scones

Vegan Blueberry Scones

Vegan Blueberry Scones

This easy vegan blueberry scones recipe is as buttery, soft and moist with crispy edges as traditional British scones but made healthy with gluten-free oats and only little natural sugar.Scones are a classic British afternoon tea treat but I enjoy my healthy and vegan blueberry version mostly with dairy-free yogurt for breakfast.You need less than 30 minutes from start to finish, then you have the perfect Sunday breakfast or dessert for any time!These vegan scones are not only made healthier but they’re as buttery, soft and crisp as traditional recipes so what is not to love?Anyway, I love serving them just with dairy-free yogurt for a healthy breakfast or with a lemon icing or blueberry glaze for dessert.Apple Sauce: If you don’t have apple sauce on hand, you can also use banana purée, pumpkin purée, soy yogurt or 1 flaxseed egg (mix 1 tbsp of ground flaxseed with 3 tablespoons of hot water, then set aside for 5 minutes).If you don’t have apple sauce on hand, you can also use banana purée, pumpkin purée, soy yogurt or 1 flaxseed egg (mix 1 tbsp of ground flaxseed with 3 tablespoons of hot water, then set aside for 5 minutes).Feel free to substitute other fruits, such as raspberries, blackberries, currants, chopped apples, etc.For the dough, I used spelt flour, fine oats, baking powder, a pinch of salt, coconut sugar, lemon juice, plant milk, vanilla extract and unsweetened apple sauce instead of regular eggs.Next, mix the flour, oats, baking powder, salt, and sugar in a large bowl.In a measuring cup, mix the apple sauce, plant milk, lemon juice, and vanilla extract.Finally, transfer the dough onto the prepared baking pan, dust with a little flour and gently shape into a circle with your hands.Cut into 8 equal pieces with a sharp knife and sprinkle with some oats and coconut sugar as desired.If you try this easy Vegan Blueberry Scones Recipe, please leave a comment and rating!4.95 von 18 Bewertungen Author: Print Pin Prep Time 10 mins Cook Time 15 mins Course Breakfast, Dessert, Snack, Snacks Servings 8 Scones Calories 274 kcal You do not have a fitting cake pan at hand right now?¼ cup ( 60 g ) unsweetened apple sauce or another egg substitute (*see note 60 g.½ cup ( 115 g ) vegan butter very cold and grated 115 g (or solid refined coconut oil).Mix the flour, oats, baking powder, salt and sugar in a large bowl.In a measuring cup, mix the apple sauce, plant milk, lemon juice,​ and vanilla extract.Then pour it into the flour mixture along with the cold grated vegan butter and just mix until it comes together.Rinse the fresh blueberries, pat dry and toss with 1 tablespoon of flour to coat.Transfer the dough to the prepared baking pan, dust with a little flour and gently shape into a circle with a diameter of approx.Cut into 8 equal pieces with a sharp knife and sprinkle with some oats and coconut sugar as desired.Then put into the preheated oven and bake for about 15-20 minutes until golden brown and crisp on the outside.Enjoy with dairy-free yogurt for breakfast or with lemon blueberry icing for dessert in the afternoon!Apple Sauce: If you don't have apple sauce on hand, you can also use banana purée, pumpkin purée, soy yogurt or 1 flax egg (mix 1 tbsp of ground flaxseeds with 3 tbsp of hot water, then set aside for 5 minutes).If you don't have apple sauce on hand, you can also use banana purée, pumpkin purée, soy yogurt or 1 flax egg (mix 1 tbsp of ground flaxseeds with 3 tbsp of hot water, then set aside for 5 minutes).Feel free to substitute other fruits, such as raspberries, blackberries, currants, chopped apples, etc.Feel free to substitute other fruits, such as raspberries, blackberries, currants, chopped apples, etc.!Please read my blog post for further helpful information about this recipe (e.g. how to store, freeze and reheat scones).

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Low Fat Scones

Low Fat Scones

Low Fat Scones

Why not trying serving with this a crushed strawberry filling and you will only need a small dollop of low fat cream or crème fraiche. .

6 Healthy Scones for Breakfast

6 Healthy Scones for Breakfast

6 Healthy Scones for Breakfast

Feel like you’re in a fancy bakery by enjoying some scones for breakfast!I love to bake a batch of scones with my kids on the weekend to enjoy for breakfast.These 6 healthy scones won’t weigh you down and make you feel heavy all day.Clean Zucchini Bread Scones from Amy’s Healthy Baking. .

Basic scones: 10 variations!

Basic scones: 10 variations!

Basic scones: 10 variations!

4 Arrange on a lightly oiled baking tray and brush tops with milk.Savoury tart: Roll out dough to a 5mm-thick large circle and transfer to a lightly oiled baking tray.Filling suggestions: leftover roasted vegetables with pumpkin seeds and grated edam cheese; chilli beans or baked beans with spring onions and grated cheese; cranberry, smoked chicken, finely chopped red onion, sliced green capsicum and sliced brie; leftover casserole or mince dishes.Shape scone dough into a 3cm-thick round and place on a lightly oiled baking tray.Stew with dumplings: Add 1/4 cup chopped fresh parsley to flour (Step 2).Fruit cobbler: Add 2 tablespoons sugar to flour before adding milk (Step 2).Place dough strips across fruit mixture, overlapping slightly, until entire surface is covered.On a floured surface, roll Basic scones dough into a 20x30cm rectangle and spread with date mixture. .

Healthy Blueberry Scones (Paleo, Gluten Free)

Healthy Blueberry Scones (Paleo, Gluten Free)

Healthy Blueberry Scones (Paleo, Gluten Free)

They’re moist, bursting with juicy blueberries in every bite, and drizzled with a creamy lemon glaze.We always had scones in my house growing up, the pantry always stocked with a specific yummy brand from our local grocery store.With that being said, I knew I needed to recreate the family favorite, so I finally put a healthy blueberry scone recipe idea to the test!I shared some with my mom who said this is hands down her favorite recipe I’ve made for the blog!If even that won’t convince you, the fact that these are both gluten free and paleo just might!When mixing ingredients, scones need a cold source of fat in order to get that flaky, buttery texture, and while some people use coconut oil, I used vegan butter.This adds a bit of extra thickness and helps to soak up any moisture.This adds a bit of extra thickness and helps to soak up any moisture.Add 1/3 cup of vegan butter, cubed into small squares.2-3 tbsp of almond milk will help the batter reach the desired consistency.Healthy, paleo blueberry scones are prepped, baked, and ready to enjoy in under 45 minutes.To begin, preheat the oven to 375°F and line a baking sheet with parchment paper.Next, add the butter to the bowl and use a pastry cutter or two knives to blend everything until the dough forms into small crumbs.In a small bowl, mix the maple syrup, egg, and vanilla.Next, add the wet ingredients to the dry and stir until they form a dough-like consistency.Place the dough on the baking sheet and form into a round shape.Cut the dough into 6 equal pieces and separate them on the baking sheet.Healthy blueberry scones utilize a mixture of almond and coconut flour to help get a crumbier consistency.The coconut flour helps to absorb any extra moisture so the scones don’t turn out soggy or wet!For the vegan butter, I used the Miyoko’s brand from Trader Joe’s and absolutely loved baking with it.But, you can keep extras in an airtight container at room temperature or in the fridge. .

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