Light Blueberry Scones

There’s a berry in every bite of these biscuitlike wedges.

There’s a berry in every bite of these biscuitlike wedges. Unlike traditional scones that are dense and buttery-rich, these health-forward alternatives get their moist texture from coconut oil and unsweetened applesauce. A splash of vinegar makes them tender and light.

Makes 8 servings

Ingredients

  • 1 ½ cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 3 tbsp coconut oil
  • ¼ cup unsweetened applesauce
  • ¼ cup milk, plus more for brushing
  • 1 tsp vinegar
  • ¾ cup fresh blueberries
  • Coarse sugar (optional)
  • Sifted powdered sugar (optional)

Directions

  1. Preheat oven to 425ºF. In a bowl stir together flour, sugar, baking powder, baking soda and salt. Add coconut oil and cut into flour mixture with a fork until thoroughly mixed.
  2. In a small bowl stir together applesauce, milk and vinegar. Add to flour mixture; stir just until moistened. Stir in blueberries.
  3. Lightly grease a cookie sheet or line sheet with parchment paper. Turn out dough onto center of prepared cookie sheet and shape into a 6-inch circle with the back of a spoon. Cut into eight wedges with a sharp knife. Separate wedges, allowing at least 1 inch between them.
  4. Lightly brush dough with milk; sprinkle with coarse sugar, if desired. Bake 12 to 15 minutes or until golden. Lightly dust with powdered sugar, if desired.

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