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!)
- 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
- 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.
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.