Contributed by Elizabeth Smith
These scones are tasty! You should know that they are not low in fat content. If you get 10 scones to a batch, each scone will have 11 g. fat. However, the coconut oil is “good” fat containing medium-chain fatty acids. (So you can eat the scones guilt free – if you don’t eat too many at once!)
Ingredients:
- 1 egg
- 3/4 c. plain yogurt (skim for fewer fat grams)
- 2 c. flour
- 1/2 c. spelt flour
- 1/4 c. wheat bran
- 4 tsps. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/8 c. coconut oil (or 1/2 c. butter if you don’t have oil)
- 1/3c. – 1/2 c. sugar (depending on how sweet you like your scones)
- 3/4 c. dried cranberries
- Method:
- Set the oven to 375 degrees
- Whip the egg with the yogurt, and set aside
- Mix together the flours, bran, b.p., b.s., and salt
- Cut in the coconut oil until the fat is in very small pieces (as for pastry)
- Add the sugar and then the cranberries and mix.
- Pour egg/yogurt mixture over the dry ingredients and mix together.
- Dump mixture onto a floured board. Pat out into a round circle, 1 inch high (Before you do this, you might need to knead the dough a little bit. Don’t do it too much: you don’t want to toughen the dough.)
- Cut the dough into wedges, as you would a pie. Depending on how big you like your scones, this recipe will make 8 – 10 pieces.
- Transfer wedges to ungreased cookie sheet or parchment lined pan. Bake for 15 minutes.
Variation:
Use blueberries, raspberries or raisins instead of cranberries.
Use all butter or all coconut oil instead of the butter/coconut oil mixture.
When baked, sprinkle with icing sugar, or add an icing sugar glaze.