Light Blueberry Scones

Name: Light Blueberry Scones
Yield: 8
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)

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

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.
In a small bowl stir together applesauce, milk and vinegar. Add to flour mixture; stir just until moistened. Stir in blueberries.
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.
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.