Scones!


Since berry season is upon us, and a girl on a wheat-free, sugar-free, cow's product-free diet has got to bake her own damn treats, I made Blueberry Lemon Scones. Yum! The recipe is a healthy and heartier version on the Babycakes scones. I added 1/4 cup oat (or spelt) bran and 2 tablespoons of flax seed (ground) and a sprinkle of flax seeds in the flour. I added the entire rind of a lemon (microplaned, of course) to the dry ingrediants as well as swapping the blueberries for the raspberries in the original recipe. I cut the agave nectar by a tablespoon, and swapped the water for goat milk and goat yoghurt. So here is my recipe:

2 c. spelt flour (dark is better - more flavour)
1/4 c. spelt or oat bran
2 T. flax seed (freshly ground)
1 T. flax seed (whole)
1/2 t. salt
1 T. + 1 t. baking powder
1 whole lemon, rind only
1/3 c. + 1 T. canola oil
1 T. vanilla extract
4 T. agave nectar
3 T. goat milk (warmed - not boiling, but decently hot)
4-6 T. goat yoghurt (plain)
1 c. blueberries (washed and dried)

Sift dry ingredients together in a big bowl and then add rind. Set aside. Mix oil, extract, and agave nectar together and add to the dry ingredients. Add the yoghurt to the mixture. Next warm the milk up (I put it in the microwave) and add it to the mixture. Finally, add the blueberries. Let the batter rest 5 minutes or so (for the liquid to be fully absorbed). Spoon onto parchment covered baking sheet. Brush with left over goat milk. Bake at 375 for 20 minutes. Remove from oven and cool on a rack. The recipe makes 12 smaller scones or 9 bigger ones.

Now, these are healthy scones low fat and high fiber compared to, say, Sconewitch scones or other more commercial ones. I take them for breakfast for work every day. They fill you up without being to much in the morning, and they are yummy. They are daily goodies and not a splurgy treat.

Tips:
This is a not-so-sweet recipe, so you could add more nectar but it is sweet so be careful not to add too much.
Light spelt flour behaves more like pastry flour, so be aware it will change the texture of the scone if you swap it for the dark flour.

Enjoy!