meatless monday: four-ingredient blueberry scones
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
Servings: 6
Ingredients
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?
YUM! I’ve been eating leftover carrot cake for breakfast. Not the healthiest, but it counts for Meatless Monday, right?
SURE DOES!! Now I want carrot cake. 😉
Oh man! These look so good. I also love the idea of the savory one you mentioned too.
Wow, I am making these today!!
Yay! Let me know what ya think! You can obviously change up the flavors if you’re not digging blueberry!
Yeah I will do – I love blueberries and have lots of frozen ones in my fridge so I’ll use those 🙂