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
|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*|
- Preheat oven to 350 degrees F.
- Mix the flours, salt and baking powder together in a bowl.
- 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.)
- Stir in the chocolate.
- Mix boiling water and coffee in a cup to dissolve the coffee.
- In a large bowl, mix together the maple syrup, applesauce, soy milk and vanilla.
- 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.
- Press the dough into an ice cream scoop that has a lever (approximately 1/2 cup).
- Drop scones in rows a couple of inches apart on oiled or parchment-lined cookie sheet. Do not press down.
- Bake, 25 minutes.
- Let cool a few minutes; transfer to a wire rack.
Nutrition information per scone:
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