Thursday, March 19, 2015

Sugar Free Blueberry Scones

Thursday, March 19, 2015
Constant baking for my toddler has got me thinking of ways to make baking healthier.  I am always trying to find ways to alter recipes to be more kid friendly.  Less sugar, more fruit.  Less oil and butter and more of the good stuff.  I know, butter is the good stuff, but not when it's a daily affair.  So when I saw this recipe on my friends blog over at JUDD to the MAX, I decided to give it a try.  These scones are already pretty healthy as is, but I made a few changes and they came out great.


I love blueberries.  My husband loves blueberry scones. WIN WIN.





I subbed the chocolate chips in this recipe for blueberries and really loaded it up.  About a cup of berries went into a batch of 12 scones.  I want berries in EVERY bite.



I also subbed the oil for coconut oil.  Yep, I climbed on that bandwagon.  I feel a little better giving it to Arlo, especially after he eats a few mini peanut butter cookies loaded with butter...


I also subbed the brown sugar for unsweetened applesauce.  I think with the berries they turned out sweet enough and the applesauce kept  the scones moist and slightly sweet.


I made these the same way the original recipe states.  Mix the dry ingredients, add the (melted) oil and mix with a fork until crumbly.  Then add the milk and stir it all together. Dump onto floured surface and pat into a 1/2 inch thick slab.  You can cut them into triangles or use a cutter to make round scones.  The scones with coconut oil don't get quite as brown because you need sugar and fat for browning, so keep that in mind.


Try my version or the original.  Either way you can't go wrong!

Here is my altered recipe below.  It is altered for high altitude so if you are making it at sea level, follow the adjustments at the bottom of the recipe!

HIGH ALTITUDE
SUGAR FREE BLUEBERRY SCONES RECIPE:

1 1/2 cups all purpose flour
3 heaping Tbsp. of unsweetened applesauce
2 tsp. cream of tartar
dash of cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 1/3 cup quick oats
1/2 cup melted coconut oil
1/2 tsp. vanilla
1 cup frozen blueberries (or fresh)
1/2 cup almond milk

1 egg + 1 Tbsp. milk

1. Preheat oven to 375 F.
2. Sift flour, cream of tartar, salt, and baking soda into a medium sized bowl.  Add quick oats, cinnamon, and applesauce.
3. Melt the coconut oil and add the vanilla.
4. Stir the oil into the dry ingredients with a fork until crumbly.
5. Then add the milk and stir to combine.  Don't over stir because that can lead to chewy, hard scones.
6. Dump dough onto a well floured surface and flatten into a 1/2 inch thick slab.
7. Use a round cutter and cut into about 20-25 scones, depending on cutter size.
8. Whisk the egg and milk together to create and egg wash and brush it on top of your scones.  You can sprinkle them with cinnamon sugar for a little sweetness.
8. Bake at 375 F 12-15 minutes.

For sea level: increase baking soda to 1 tsp.
You can also sub the applesauce for 3 T brown sugar if you want the sugar.
If you don't have coconut oil on hand, feel free to use the same amount of vegetable oil or grapeseed oil.  Even melted butter would work.

1 comment:

I love to hear your thoughts and questions! Leave 'em here.

Scooter Cakes © 2014