Blueberry Scones

Here's a delicious, kid-approved recipe from Parents Magazine for blueberry scones. I've made these twice and now that I've pulled out the recipe, maybe I'll make them again tomorrow morning! These are also good for guests or a special Sunday brunch.

This recipe says that it has half the fat of typical scones, plus whole grains to boot! I only made a couple of changes to our scones as you'll see below.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup plus 2 Tbs. old fashioned oats, divided
• 1/2 cup packed brown sugar (of course, I used a little less because you'll probably add jam to the finished scone!)
• 1 tsp. baking powder
• 1/2 stick unsalted butter (1/4 cup), frozen
• 1 egg, beaten
• 1/3 cup light sour cream (plain Greek yogurt is a healthier substitute)
• 1 tsp. vanilla extract
• 1 cup fresh blueberries
• 1 Tbs. coarse sugar

Make it

1. Preheat oven to 350 degrees and line a baking sheet with parchment. In a bowl, mix flour, 1/2 cup oats, brown sugar, and baking powder. Grate butter into flour mixture using the largest holes of a box grater; mix.
2. In a small bowl, whisk egg, sour cream and vanilla. Stir in berries. Gently stir liquid mixture into flour mixture until just combined. Use your hands to bring dough together. Refrigerate 15 minutes if sticky.
3. Mix remaining 2 Tbs. oats with coarse sugar. Sprinkle half of it over a cutting board. Form dough into two 4-inch rounds using your hands. Set them in oat mixture, press lightly. Top with remaining oats and sugar.
4. Cut rounds into six wedges each. Set on cookie sheet at least one inch apart; bake for 24 to 26 minutes.

Active time: 20 minutes
Total time: 45 minutes
Makes: 12 scones

Nutrition per scone: 144 calories; 3g protein; 5g fat (3 g saturated fat); 22 carbs; 11g sugar; 2 g fiber; 1mg iron; 45mg calcium; 54mg sodium.


Action Item: Try this recipe with frozen blueberries (try to find the small tasty wild blueberries if you can) until it's blueberry season. Usually starts around May and then lasts almost all summer long! Yay, for blueberries.

For Further Reading: 'Superfoods' Everyone Needs

Pancake Day

Posting this because I made our favorite pancakes this morning, but today I used coconut milk. My son still gave me two thumbs up! These are perfect topped with MAPLE syrup. Yes, it's more expensive, but it's natural and you can use less and still enjoy the taste.

Here's the recipe as it appears on allrecipes.com then my comments are added:

• 1 1/4 cups whole wheat flour (I use 1 cup whole wheat flour and 1/4 cup walnut meal)
• 2 teaspoons baking powder
• 1 egg
• 1 cup milk, plus more if necessary (unsweetened coconut milk and skim milk both work great!)
• 1/2 teaspoon salt
• 1 tablespoon artificial sweetener (DO NOT NEED)
• 1/2 cup blueberries (I don't use these just because Jaryn prefers plain pancakes, but it would be a healthy addition).
• I always add a dash of cinnamon and sometimes unsweetened applesauce if the batter is a little thick.

 

Action item: Try these tomorrow morning!

Further reading: Coconut Milk vs. Dairy Milk -- pros and cons for each.