Ingredients:
1/2 cup milk (I used skim)
1/2 cup vanilla Greek yogurt (I used trader joe’s)
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup coconut palm sugar – this is the one I use 🙂
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
3/4 cup coconut butter – Have you ever baked with coconut butter instead of regular butter? Ive used this one for over a year now and its a staple in my fridge!
1 cup fresh blueberries
Glaze:
1 cup powdered sugar
2-4 tablespoons half-and-half
1/4 teaspoon vanilla
Directions:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease.
2. Mix milk and yogurt together in a small bowl and set aside.
3. In a medium bowl, mix together both flours (white and wheat), 1/2 cup coconut palm sugar, baking powder, salt, baking soda, and cinnamon. Add the coconut butter and mix in with two forks (or rubbing the mixture between your hands to incorporate the coconut butter into the entire flour) until the size of small crumbs.
4. Drizzle the milk and yogurt mixture in and stir until almost combined (*Tip: pour the milk mixture a little at a time and incorporate it – depending on your flour you may not need to use the entire milk mixture).
5. Use a spatula to gently fold in the blueberries
6. Sprinkle work surface lightly with flour and place dough on floured surface. Form into a 9-10 inch disk. Using a scone cookie cutter or the rim of a glass (3-4 inches wide) press into dough to create round scone shapes. Place onto baking sheet.
7. Bake for 16-20 minutes until tops are lightly golden. Remove scones from pan and cool on a wire rack.
Glaze:
While the scones cool, make the glaze by mixing powdered sugar with vanilla and 2 tablespoons half and half. Add more cream/milk if needed to get the desired consistency. Drizzle glaze over the scones.
1/2 cup milk (I used skim)
1/2 cup vanilla Greek yogurt (I used trader joe’s)
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup coconut palm sugar – this is the one I use 🙂
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
3/4 cup coconut butter – Have you ever baked with coconut butter instead of regular butter? Ive used this one for over a year now and its a staple in my fridge!
1 cup fresh blueberries
Glaze:
1 cup powdered sugar
2-4 tablespoons half-and-half
1/4 teaspoon vanilla
Directions:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease.
2. Mix milk and yogurt together in a small bowl and set aside.
3. In a medium bowl, mix together both flours (white and wheat), 1/2 cup coconut palm sugar, baking powder, salt, baking soda, and cinnamon. Add the coconut butter and mix in with two forks (or rubbing the mixture between your hands to incorporate the coconut butter into the entire flour) until the size of small crumbs.
4. Drizzle the milk and yogurt mixture in and stir until almost combined (*Tip: pour the milk mixture a little at a time and incorporate it – depending on your flour you may not need to use the entire milk mixture).
5. Use a spatula to gently fold in the blueberries
6. Sprinkle work surface lightly with flour and place dough on floured surface. Form into a 9-10 inch disk. Using a scone cookie cutter or the rim of a glass (3-4 inches wide) press into dough to create round scone shapes. Place onto baking sheet.
7. Bake for 16-20 minutes until tops are lightly golden. Remove scones from pan and cool on a wire rack.
Glaze:
While the scones cool, make the glaze by mixing powdered sugar with vanilla and 2 tablespoons half and half. Add more cream/milk if needed to get the desired consistency. Drizzle glaze over the scones.