Scones are among my go-to breakfast recipes for small get-togethers (or lazy weekends) because they’re so easy to throw together and require minimal effort on the preparer’s part. Get-togethers at my place tend to be last-minute, so instead of running around the house, frantically, trying to figure out what I could possibly make from what I have in my kitchen, I usually opt for scones because they’re one of the few impressive sweet breakfast recipes that don’t require me to be in the kitchen for more than 30 minutes.
But my favorite thing about scones? How easy they are to customize. So if you have someone in your life who isn’t a fan of blueberries, replace them with 1/2 cup of chocolate chips and maybe even throw in some chopped walnuts for a delicious chocolate-walnut scone. Or perhaps you have a friend who doesn’t like scones with much going on? Omit the blueberries and scrape in seeds from 1/2 vanilla bean to make a simple, delicious vanilla bean scone.
If you don’t have blueberry juice, you can put a handful of frozen blueberries in a small saucepan over medium heat. Top with a tablespoon of water and cook until it turns deep blue. Strain out blueberries and use juice just like you would blueberry juice. Or, you can replace the blueberry juice with vanilla non-dairy milk for a plain vanilla glaze. I’ve tried these scones with strawberries and raspberries, but I prefer fresh strawberries instead of frozen (if you want to go that route).
Makes 8 scones
- 2 cups white whole wheat flour
- 1/3 cup cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup coconut oil, liquid
- 3/4 cup frozen blueberries
- 3/4 cup non-dairy milk
- 3/4 cup powdered sugar
- 4 to 5 teaspoons blueberry juice
1. Preheat oven to 375 degrees Fahrenheit. Line a flat surface with parchment paper and sprinkle with flour. Line a large baking sheet with a silicone mat or parchment paper; set aside.
2. In a large bowl, whisk together the flour, sugar, salt and baking powder. Pour in the coconut oil (make sure it’s liquid) and use your fingers to work the oil into the flour.
3. Transfer the bowl to the freezer and chill for 15 minutes. Once chilled, add the blueberries and toss to combine.
4. Create a well in the center of the mixture and pour in the non-dairy milk. Scoop the dry ingredients from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Be sure not to over-mix the dough.
5. Pour the dough onto the prepared surface and firmly pat the crumbly dough into a large circle, making it about 2 inches thick. Cut the dough into 8 triangular segments and transfer to the prepared baking sheet.
6. Bake at 375 F for 20 to 22 minutes, or until golden on the edges. Transfer the baked scones to a wire rack to cool, then prepare the glaze.
7. In a small bowl, whisk together the powdered sugar and blueberry juice. Once the scones have cooled, pour or drizzle glaze over them and let them set for 15 minutes before serving.
Scones will keep, un-iced, for up to three days. If you’re serving them later, prepare the glaze 15 minutes before serving.
Photo Credit: Ashlae Warner