It takes a lot of thought and strategy to remake a favorite food into something more healthy. Even if I had a magic wand, I'd still have to answer to the little people who roam the kitchen with skeptical minds and critical eyes.
Just yesterday one of them asked where the "real" waffles were (in the big yellow box...), not these "gross" ones that looked whole wheat (kid, have you even tasted them yet?).
So embarking on a scone remake was dangerous territory.
Our local fair is famous for their scones, and every year, the line at the scone booth is 20 people deep;
rain or shine
morning or night
We are guilty of standing in that line, to buy a baker's dozen of warm, buttery scones, oozing raspberry jam down their sides.
Our kids know those scones, and love those scones (we might love them just a little too).
Unintentionally, the timing of making our OWN scones was perfect. Middle of winter, the fair scones far from anyones mind.
The goal was to spruce up the nutritional content just a little, while preserving the buttery, crumbly taste and texture. A combination of whole wheat pastry flour and white whole wheat flour did the trick. If the mouths you're feeding aren't as picky as the ones over here, use regular whole wheat instead of the white whole wheat.
We chose to leave butter in the recipe (buy a good organic or grass-fed one), knowing that a little butter does a body good.
Another fun addition was using our own homemade kefir in place of the typical buttermilk or cream.
If you don't know about kefir, you should find out.
Simply put, it's cultured (well, fermented really) milk- much like yogurt, only it has more good, gut-friendly bacteria. It's super easy to make, or you can buy it at nearly any grocery store in the natural foods refrigerator. It's so good to drink on it's own, and just right as the wet ingredient that adds a little tang in the scones.
Stir in some frozen blueberries, lemon zest, and voila! the fair scones have got nothing on these!
Brush them with a lemony glaze after baking them and that's all you need- no extra butter in the middle, no jam... (I may have spread a little lemon curd on mine, because, well, that's a whole separate obsession...).
And good news!
My resident food critics loved them! Warm from the oven, the next day for breakfast, tucked into their lunchbox for a morning snack.
It's the little victories that keep us in forward motion- next post, maybe I'll be writing about my monsters devouring beets! Maybe...??
Whole Grain Blueberry Lemon Scones
1 1/2 cups whole wheat pastry flour
1/2 cup white whole wheat flour
1 tablespoon baking powder
2 tablespoons sugar
3/4 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup plain kefir
zest of a lemon
1 cup blueberries
1. Preheat oven to 425. Line a baking sheet with parchment paper
2. Combine flours, baking powder, sugar, and salt in a mixing bowl
3. Cut butter into small pieces and work into dry ingredients using a fork or pastry blender, mixing until coarse crumbs form
4. Stir in kefir
5. Gently fold in blueberries and lemon zest, just until combined
6. Divide dough into 3 equal balls, and flatten each with your hand until dome-shaped*
7. Cut each dome into 8 pieces, separate, and place onto the prepared baking sheet
8. Bake for 8-10 minutes.
9. Cool 5 minutes then brush with glaze
*if you want larger scones, form the dough in step 6 into one ball and cut into 8 pieces (bake time will be a bit longer for larger scones)
*Thank you to Wild Hare Organic Farm for much of the local & seasonal produce we are able to use in our recipes.
*Thank you to Smith Brothers Farm for the milk we used to make our kefir.