I was totally, totally, totally going to leave the house yesterday, but then this happened…
Of course I have no fear in venturing out in the snow (I am Midwestern-bred after all) but something about having a lazy Sunday in sounded perfect. So since today is Meatless Monday I thought I’d make something yummy to have ready to go for breakfast while the snow fell outside and I rocked sweatpants.
My fabulous hairdresser told me about this easy recipe originally from The Miniature Moose. I altered the recipe ratios below to what worked better for me, but this is a great base to play with in terms of add-ins. Next time I’d love to make a savory scone with cheese, chives and sun-dried tomatoes, YUM.
Having these little guys on hand has made my Monday morning not so bad.
Prep Time: 10 Minutes
Cook Time: 17-22 Minutes
2 cups self-rising flour
3 tbs sugar
3/4 cup blueberries
1 1/4 cup coconut milk + 2 tbs
Preheat the oven to 425 degrees. Toss the flour, sugar and blueberries together in a mixing bowl. Then add the 1 + 1/4 cup coconut milk to the flour mixture and fold it all together gently with your hands so that the blueberries don’t burst. Once its formed into a cohesive ball of dough remove it to a lightly floured surface to knead just a handful of times (10 fold + knead max). If the dough is sticky, add additional flour, but be cautious not to handle too much, otherwise no fluffy scones for you. And yes it is quite a talent to be able to knead and not smoosh all the blueberries, I only popped two! You got this!
Form the dough into an 8-inch round circle that is about 1-inch thick and place on a baking sheet that has been sprayed with cooking spray. Slice the dough with a pizza cutter into 8 equal pieces, keeping them together to bake. Before putting the scones in the oven, brush the remaining 2 tbs of coconut milk onto the top of the uncooked wedges for an extra little ka-pow.
Place the baking sheet in the oven and bake for about 17-20 minutes just until the edges are golden brown. You’ll likely have to slice again once the scones are cooked to get the individual wedges separated – but I think cooking them together keeps them from drying out.
Last, place the scones onto a cooling rack until they are warm to room temperature. Then you’re ready to eat!
Honestly, I wasn’t even sure I was a scone lover, because all the ones I’ve ever had have been kind of meh – but this ended up being a really tasty recipe with great texture and flavor, I’ll definitely make them again.
Alright, I’m off to eat mine for breakfast with a little butter and strawberry jam. Happy Monday!
What do you guys make for Meatless Monday breakfast?