A warm scone and a hot cup of tea are one of the best things to enjoy while curled up with a good book. I love scones and am frequently inventing new recipes. Some are “healthy” and others aren’t so healthy. The ones I made today are a part freshly ground whole wheat flour and part unbleached white flour. Using whole wheat flour makes the scones more heavy. If you prefer lighter scones I would suggest using all unbleached white flour. I hope you enjoy!
Tropical Scones
1 1/2 Cups Unbleached White Flour
1 Cup Whole Wheat Flour
1 TBS Baking Powder
Mix these together and then add:
4 TBS Butter, flaked
1/4 Cup Raw Orange Honey
1/2 Cup Finely Chopped Mango
1/4 Cup Finely Chopped Pineapple
1/2 Cup Coconut Milk (not the light version)
1 cup Unsweetened Coconut Flakes
Gently mix in the bowl and then turn out on a lightly floured surface. Knead until all the ingredients stick together. Pat into a circle about 8 inches in diameter. Cut dough into eight equal pieces. Place on a ungreased baking sheet and bake at 400 degrees F for 15 to 20 minutes until golden brown. Enjoy with a cup for “Mango Passionfruit” Stash tea.
Blueberry Scones
1 1/2 Cup Whole Wheat Flour
1 Cup Unbleached White Flour
1 TBS Baking Powder
Mix these together and then add:
3 TBS Butter, flaked
3 TBS Apple Sauce
1/3 Cup Maple Syrup
1/2 Cup Milk
1 Cup Fresh Blueberries
Gently mix in the bowl. Turn the dough on to a lightly floured surface. Knead until all the ingredients stick together. Pat into a circle about six inches in diameter. Glaze with milk. Cut the dough into eighths. Place on baking sheet and bake at 400 degrees F for 15 to 20 minutes until lightly golden brown. Best served with a cup of Blueberry Green Tea from Trader Joe’s and a good book!
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