Healthy whole wheat scones
Healthy whole wheat scones
Healthy whole wheat scones!
Healthy whole wheat scones
Healthy whole wheat scones
- 1 3/4 cup whole wheat flour, organic
- 1 cup bread flour, I use King Arthur's, it has a high protein content
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons coconut oil
- 1 1/2 cup yogurt, plain
- 1 large egg
- 1/4 cup water, you may or may not need it for the dough
- 2 tablespoons oregano, dried
- 3 tablespoons sun dried tomatos, minced
- 1/4 cup fresh onion, minced
- 1/4 cup carrot, shredded
- 2 tablespoons chia seeds, organic
Healthy whole wheat scones
- Preheat your oven to 400 degrees. I used coconut oil to coat the doughnut molds. You can use a piece of wadded up wax paper or just your fingers.
- In a large bowl, measure out the flour, baking powder, and salt. Use a pastry blender tool or your fingers to work the coconut oil into your flour. It will look like fine gravel once it's all incorporated. Add the oregano, sundried tomatos, onion, carrot and chia seeds.
- In a separate bowl or container, mix together the yogurt and egg until blended. Add that to the bowl of flour and vegetables. Mix the dough until it just comes together forming a ball. If it won't hold together very well, try adding 1/4 cup water.
- Then place your ball of dough onto a flat, floured surface. I split my dough in half then cut it 4 more times to make 8 pieces. I roll each piece in a log and then create a circle. Now put it on the doughnut tray, one piece at a time until all the scones look like doughnuts.
- Place your tray in the oven for 18 minutes, baking until a nice light brown color is achieved. You can now serve these plain with butter or add anything your imagination can come up with.
Healthy whole wheat vegetable scones
I wake up pretty early most mornings; my husband, not so much. I am a morning person, so if I get out of bed too early for him, I have learned to meditate, either until he wakes up or until the alarm goes off. It works most mornings, but some mornings I use that time to think of what I am going to cook that day. I know it sounds weird, but it's strangely meditative for me. My dilemma this particular morning was, how to make scones that have more nutrition than an average scone and will they be a perfect complement to hold my marinated, grilled, baby portobello? As I was laying there thinking about it, I could just put them in a square pan and cut squares...., but wait.....I have those donut baking trays that only serve one purpose. I was excited thinking, if this works, it will serve two purposes! I love kitchen tools that can be used for more than one thing. Well, the alarm finally went off and into to the kitchen I went. The recipe turned out way better than expected, my husband got plenty of rest, and we had a great dinner!
I plan to make this recipe as a dessert or breakfast treat, only more sweetened. One of our favorite memories of London was walking from our rented South Kensington apartment over to the Natural History Museum every morning for a latte and a scone. I plan to recreate that memory in my kitchen, so stay tuned for that healthy and yummy recipe, too!
