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Mocha Scones

Adapted from the Chicago Tribune, Good Eating Section, March21, 2012

By replacing butter and cream with applesauce, this recipe is healthier than other scone recipes.  For a delicious fruit scone, replace the coffee, water and chocolate chips in the recipe with 1 1/2 cups whole berries, fresh or frozen.

Makes 10 large scones

Ingredients
2 1/2 cups whole wheat pastry flour
1 cup whole wheat bread flour
1/2 teaspoon sea salt
1 tablespoon plus 1 teaspoon baking powder
1 cup (chilled, cut in chunks) NOW Real Food® Coconut Oil*
1 cup chocolate chunks, in 1/4-inch pieces
1 1/2 teaspoons boiling water
2 tablespoons instant coffee
1/2 cup NOW Real Food® Maple Syrup*
½ cup unsweetened applesauce
1/4 cup plus 2 tablespoons soy milk
1 teaspoon NOW Real Food® Vanilla Extract*
  1. Preheat oven to 350 degrees F.
  2. Mix the flours, salt and baking powder together in a bowl.
  3. Cut the coconut oil into the flour mixture with a pastry blender or two knives until it is the size of peas. (The raw dough will be the consistency of pie crust.)
  4. Stir in the chocolate.
  5. Mix boiling water and coffee in a cup to dissolve the coffee.
  6. In a large bowl, mix together the maple syrup, applesauce, soy milk and vanilla.
  7. Stir in the coffee; add the flour mixture all at once. Stir delicately just until the dry ingredients get absorbed. If necessary, use your hands, keeping your fingers spread apart.
  8. Press the dough into an ice cream scoop that has a lever (approximately 1/2 cup).
  9. Drop scones in rows a couple of inches apart on oiled or parchment-lined cookie sheet. Do not press down.
  10. Bake, 25 minutes.
  11. Let cool a few minutes; transfer to a wire rack.

Nutrition information per scone:
484 calories
28 g fat
22 g saturated fat
4 mg cholesterol
55 g carbohydrates
6 g protein
282 mg sodium
6 g fiber

*NOW items available at your local health food store

 

 

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