I've never been a big fan of overly sweet breakfast breads and scones have the perfect subtle sweetness for me. I fiddled with my recipe for the dried cherry scones a bit by substituting whole wheat flout for some of the white and swapping coconut oil for the butter.
Have you tried coconut oil? It's close to the consistency of room-temperature butter and has a soft coconut flavor (if you use unrefined coconut oil it will taste more strongly of coconut). I was mostly curious to see how the scones turned out without butter and was pleasantly surprised that they still had all the crumbly, biscuit-y goodness of a scone made with butter.
So the next time you have ten minutes to prep the batter and fifteen minutes for the scones to bake, why not treat yourself to some tart, sweet, crunchy, crumbly deliciousness? You can feel good about feeding your family something that tastes great and is full of good-for-you ingredients.
3/4 c. white flour
1/2 c. whole wheat flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. refined coconut oil (butter can be substituted)
1/2 c. fresh blueberries
1/4 c. dried wild bluberries
1/4 c. sliced almonds
1/3 c. buttermilk
2 tsp. vanilla
Preheat oven to 400º. Line baking sheet with parchment paper.
Whisk flours, sugar, baking powder, and salt in a medium bowl. Cut coconut oil in with a pastry cutter until it's the consistency of coarse sand.
Gently stir in fresh blueberries, dried blueberries, and almonds.
In a small bowl whisk the buttermilk, egg, and vanilla to blend. Pour over dry ingredients and fold with a rubber spatula until just combined.
Drop batter in 8 mounds onto prepared baking sheet (about 1/2 c. of batter each).
Bake until golden, about 15 minutes. Remove from oven and let cool slightly before serving.
Linking to Silver Pennies, I Heart Naptime, Craftberry Bush, The Winthrop Chronicles.