There is something very proper about scones that these just don’t seem to live up to. When I think of scones, I think of pinkies-up style affairs filled with rose-imprinted teacups that are probably worth more than my laptop.
But, let’s be honest, I’m anything but proper and you know those teacups I was talking about? Well, if you put me near one there’s at least an 88.6% chance (plus or minus 1%, of course) it’ll end up broken, on the floor, with the rose’s thorns in my hand. Forget the fact that there weren’t even any real flowers involved.
What was I saying? Oh, right, scones. These aren’t neat–or very pretty, for that matter–but they are delicious and crumbly just the same. And, as one that seems dreadfully improper might hope, they are perfect.
Just as they are.
- 1/4 c. + 1 T. wheat bran or oat bran
- 1/4 c. + 1 T. oat flour (or ground bran cereal)
- 3 T. coconut flour
- 2 T. pudding mix (I went with sugar-free, fat-free lemon)
- 1 T. protein powder
- 1-1/4 t. baking POWDER
- 1 6-oz soy yogurt (or you can just make your own)
- A pinch of lemon zest
- 1/2 c. blueberries (seeing as it’s the middle of winter, I was forced to go with the frozen variety)
- Sugar or sugar substitute to taste (I used 3 packets of sucralose)
→Put all the flours, sweeteners and the baking powder in a bowl and whisk. Add the berries and whisk/gently stir again. The aim here is to coat the berries with flour.
Form a well in the center and dump the yogurt in. (O.K., maybe don’t dump it in…or you might end up with a dusty flour storm).
Working from the sides, stir the flour/berries into the yogurt until just combined. I find it’s helpful to abandon any perception of neatness and just use my hands for this part. It should be crumbly. You might even want to add water….DON’T!
Dump (you can dump this time) the “dough” onto a nonstick surface. I like to use my silicone mat, but I’m sure a greased cutting board would work fine as well.
Using your hands, press the dough into a circular shape. Don’t press too hard, but hard enough that the dough just holds together. Don’t worry if it’s falling apart a little. You should have something that looks like this:
Toss (gentle, now!) that mess into the freezer and preheat the oven to 425*F. If you won’t be baking on your kneading surface, spray a baking pan/dish with nonstick spray.
After about 15-20 minutes, take the dough out of the freezer. It should be holding together a little better. Cut it into sixths (or eighths, if you’re gutsy) and transfer to the prepared baking dish (if necessary). Assuming your oven takes awhile to preheat, you should be able to time it just right so that the oven is ready right when you are. If it doesn’t work out that way, no biggie–I have horrible timing too.
After about 15 minutes at 425*F, reduce the temperature to 350*F and bake for another 20-25 minutes. You’ll know they’re done once the tops are lightly browned and crumbly looking.
Remove from the oven and enjoy. But not before cooling because you might burn your tongue–and that’s just no fun.