Scones are yummy. Yes. But they are loaded with fat and white flour. Not doing you any favors.

But I’m not trying to live without scones! What I like about them is that they are not too sweet. At least they are not supposed to be. So they are actually good in that way to health-ify. There is no refined sugar in these scones. They are sweetened with maple syrup and blueberries. You could use any liquid sweetener of your choice…honey, agave, etc.

They are made completely with whole wheat pastry flour (finer grind) and refined coconut oil . The refined part is important, otherwise your scones will have a coconut flavor.

The only catch in the ‘healthy’ theory is the drizzle of lemon glaze that finishes it. But come on! It needs that delightfully tart burst of sweetness. Plus, its only a drizzle. Its not slathered on. Do what you want of course, but I vote for the drizzle.

Whole Wheat Blueberry Scones

with Lemon Glaze

Yield: about 8 scones

Ingredients:

6 Tablespoons Refined Coconut Oil (chilled)

2 1/2 cups whole wheat pastry flour

(exchange 1 cup of the flour for all-purpose if you must)

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons fresh lemon zest (about 1 lemon)

1/4 cup apple juice

2 teaspoons lemon juice

2 Tablespoons soymilk

3 Tablespoons maple syrup

1 cup frozen blueberries

Procedure:

Preheat oven to 350. Line a baking sheet with parchment paper.

Measure out coconut oil and place in the freezer while you gather your other ingredients.

In a large bowl, sift the flour, baking soda, baking powder, and salt. Whisk to combine. Add lemon zest and stir to blend well.

In a separate bowl combine apple juice, lemon juice, soy milk and maple syrup. Whisk until well blended.

In a food processor, add flour mixture, and chilled coconut oil. While the processor is running, add the coconut oil by chunks. Pulse, until the texture is sandy, about 1-2 minutes  Pour back out into the flour bowl.

*(Ok. Full disclosure. I will probably get in trouble for suggesting you do this in a food processor. I was lazy, and sometimes you might be too, so that’s why I did it. BUT if you’re not lazy, cut in the chilled coconut oil with 2 knives until the fat is pea sized or smaller.)

Pour in wet ingredients and gently toss with a rubber spatula. Add the blueberries and, using your hands, just bring together in a rough mass in the bowl. Turn it out onto a lightly floured surface.

With your hands, trying to work the dough as little as possible, form a rectangle. Gently roll out into an approximately 10 x 6 rectangle, about 3/4 thick.

Cut in half lengthwise. Then in half vertically ending with 4 rectangles. Cut each one from corner to corner making 8 triangles. (You could also make a circle and then have equal pie shape scones too.)

Place on parchment lined baking sheet. Bake for 14-16 minutes turning the pan once, until scones are raised and dry to the touch, with a bit of give when pressed with fingers.

Remove from the pan and place on a cooling rack. Allow to cool for 5 minutes. Drizzle with lemon glaze and allow to cool and dry.

Lemon Glaze

Ingredients:

1 cup powdered sugar

1 teaspoon fresh lemon zest

2 teaspoons fresh lemon juice

2 teaspoon soy milk

pinch of salt

Procedure:

This is so easy its not even really a recipe! Just mix the powdered sugar,  lemon zest,  lemon juice and salt until smooth. Drizzle over the warm scones.

Look how fancy you are!