I apologize for my absence! Life has been a bit hectic lately, so blogging has been put on the back burner for the most part.
Lately, I’ve been in a bit of a baking mood, but earlier this year, I had a phase where my baking was definitely unhealthy. I gained back some of the weight I’d worked so hard to lose. I’m back on track and trying to at least practice what I preach (moderation). I’ve been craving some good (American) biscuits lately, but given that the “good” biscuits are packed full of butter and (typically) all-purpose flour, it wouldn’t be a good idea for me to bake them. Even if I ate just one right out of the oven, the other seven would be sitting around, tempting me. Not good when I’m home all day, and I can’t trust my husband to eat more than a couple.
Then it hit me: Scones are basically the English version of those biscuits.
And thanks to a blog post over on Amy’s Healthy Baking, I knew (but apparently forgot!) that yogurt can be used to make a tender, almost buttery scone with much less fat than a typical scone or biscuit.
I’ve had some dried fruit kicking around in my cabinets for a few months, so what better way to add more deliciousness to these scones? And to kick up the healthiness a notch, I eliminated the sugar (opting for erythritol) and used whole-wheat flour. At around 90 calories per scone, two scones make a filling breakfast, and one is perfect for an afternoon snack.
The macros listed below make use of the following ingredients in the recipe:
- Unsweetened flax milk
- Plain unsweetened soy yogurt
- 1/4 cup diced dried peaches
- 1/2 cup dried mixed berries
As an aside, my scones turned out a bit stickier than I’d have liked; an extra 1/4 cup of flour would have helped a bit.
- 3 cups white whole wheat flour (regular whole wheat or all-purpose flour can be substituted)
- 1/3 cup erythritol (or xylitol, or other sweetener that measures like sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 plain or vanilla vegan yogurt
- 1/2 cup plant milk of choice
- 3/4 cup fruit, chocolate, and/or nuts
- Preheat oven to 375F. Prepare 2 baking sheets with cooking spray or parchment and set aside.
- Combine dry ingredients in a large bowl.
- Add milk, yogurt, and any mix-ins to the dry mixture. Use your hands to knead all ingredients together, then dump the bowl over onto a flat surface that has been lightly dusted with flour.
- Use your hands to make sure that all ingredients come together into a ball, adding more moisture or flour as needed. You don't want these super-sticky or dry and crumbly -- they need to come and stay together as much as possible. Pat the ball down into a flat disc, roughly 10 inches in diameter.
- Cut the disc into 16 triangle pieces, then transfer the triangles to the baking sheets. If the triangles don't transfer cleanly, you can do what I did: Roll the dough pieces into balls, then press those balls into flattened discs.
- Place scones in oven, baking for 12-15 minutes or until golden.