I hate to admit it, but I’ve made these three times over the course of a couple of weeks. I could say I was trying to perfect the recipe, but truth be told, the recipe was darn near perfect from the get go. I’ve been eating one (okay, some days two) a day simply because they taste so incredibly delightful. And they make my belly happy. Happy belly, happy Karen.
“A scone a day keeps the doctor away.” Or something like that, anyway.
Since switching to a mostly whole food plant based diet, my love for sweets has remained strong. However, I don’t need my sweets to be quite so sweet. I think my tastebuds have been reset. These scones are perfect.
At any rate, these bad boys have become quite addictive. They’re not just for breakfast, if you know what I mean. They are dense, moist, and packed with flavor, but not overly sweet. The blueberries and walnuts provide a nice nutrient boost. And the piece de resistance? You can go from, “Hey, I think I’ll make some scones,” to “Yum! Those were delicious scones,” in under an hour.
Blueberry Walnut Scones
(recipe very slightly modified from Thug Kitchen’s Eat Like You Give a F@$*)
2 3/4 cup whole wheat pastry flour
1 T. baking powder
5 T. coconut sugar or date sugar
1/4 t. salt
1/4 cup coconut oil (room temperature)
1 1/4 cup almond milk (I used unsweetened.)
1 1/2 t. vanilla
3/4 cup frozen blueberries (I used organic, because I’m kinda funny that way.)
1/2 cup chopped walnuts
Preheat oven to 425 degrees. Line baking sheet with parchment paper, or lightly spray with coconut oil. In large bowl, mix together flour, baking powder, sugar and salt. Mix in coconut oil with hands. Make a well and add milk and vanilla. Stir until just combined. Carefully stir in blueberries and walnuts.
Lightly sprinkle a little flour on countertop. Scoop dough onto flour and flatten into a circle, about 1 1/2 ” – 2″ thick. Then cut like a pizza into 8 even pieces. Place scones onto cookie sheet. Sprinkle with a little more sugar if so desired. I usually so desire. Bake for 15 minutes, or until the bottoms start to lightly brown.