Breakfast has to be one of my most favorite meals of the day. I'm not sure why. I suppose because I enjoy the fact that it's really the only meals of the day that you can go sweet or savory. For the past three weeks now, I've been loaded up with fresh local blueberries. So I've been wanting to do something extra special with them. Of course, there's always muffins but I thought I would take it a step further and go for scones today!
These aren't your average scones though. They are lightened up in the best of ways using white wheat flour, coconut oil, and no sugar. That's right. NO SUGAR. And they still taste absolutely amazing. I left these scones in 'mini' form since I prefer snacking around for my meals to keep things fun and interesting to my palate. But, they're also the perfect 'tea party' size.
Yum! Just look at those glorious ready-to-burst blueberries. I'm a sucker for local food. Most recently I've started hitting up the farmer's markets in my area to check out what all the Austinites have to offer. To say that I'm impressed would be an understatement. The array of fresh produce, dairy, and meats out there is nearly overwhelming. Really, everything out there is such an inspiration. It's almost hard to pick anything since I just want it all.
These scones turned out perfectly buttery and with just the right about of crumble that I was looking for in a scone. And the fact that there is no butter in there? Like I said... amazing. I'd have to say though, one of my favorite things about these scones is how quick and easy they were to make. They're almost, dare I say it, fool proof.
Keep in mind as you make these though, that they are MINI scones. They are 3-4 adult bites each and I would say that one of them fits in just the palm of my hand (baring in mind that I have small hands though.)
These sweet little guys are the perfect addition to my morning coffee/tea, and I actually can't wait any longer to go down stairs and get one for myself this morning!
Mini Blueberry Scones
Servings: 8 • Size: 1 Scone • Calories: 111.1 • Fat: 4.5 g • Saturated Fat: 3 • Carb: 13.1 g • Fiber: 3.2 g • Protein: 3.7 g • Sugar: 1.2 g • Sodium: 115.8 mg
1 C. Whole Wheat White Flour
1/4 C. Coconut Flour
3 Tbsp. Natural Sweetener
1/2 Tsp. Baking Powder
1/4 Tsp. Sea Salt
1/4 C. Milk
2 Tbsp. Coconut Oil, Melted
1 Whole Large Egg
1 Tsp. Vanilla Extract
1/2 C. Fresh Blueberries
Preheat the oven the 350 degrees F. and line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the 1 C. Whole Wheat White Flour, 1/4 C. Coconut Flour, 3 Tbsp. Natural Sweetener, 1/2 Tsp. Baking Powder, and 1/4 Tsp. Sea Salt.
In medium bowl, whisk together the 1/4 C. Milk, 2 Tbsp. Coconut Oil, 1 Whole Large Egg, and 1 Tsp. Vanilla Extract.
Add the wed ingredients to the dry.
You want the dough to be firm yet soft enough to form. If it's too dry, add in more milk 1 Tsp. at a time to reach the right consistency.
Fold in the 1/2 C. fresh blueberries.
Remove the dough from the bowl and form it into a dish on the baking sheet, leaving it about 1" thick.
Carefully cut the disk into 8 slices to form your scones.
Place the baking sheet into the oven to bake for about 18 minutes or until the edges are just starting to turn brown.
Once done, remove from the oven to cool slightly.
Enjoy right away or store in an air-tight container for 3-5 days!