These were my first attempt at a health-i-fied scone recipe and I was super impressed with how they turned out! The ingredients are shockingly healthy as they contain buckwheat (a nutriet powerhous grain), are low in sugar, dairy free, and egg free! I think they’re great as a mid morning or afternoon snack with tea. Feel free to drizzle a little bit of peanut butter or almond butter on top of them for some extra goodness.
– 1 cup buckwheat flour * See NOTE
– 1 cup unbleached white flour
– 1 Tbsp. baking powder
– 1/2 tsp. sea salt
– 1/2 tsp. cinnamon
– 1/2 cup apple sauce (unsweetened)
– 1/4 cup avocado oil
– 1/4 cup maple sugar (could also use coconut or cane sugar). Plus a few Tbsp. for sprinkling on top.
– 2 Tbsp. real maple syrup
– 1 cup frozen raspberries (frozen really does work best)
Makes approximately 9 scones
– Preheat oven to 350°F (convection)
– In a large bowl add flours, baking powder, sea salt, and cinnamon. Mix until well combined
– Next add to the bowl the apple sauce, avocado oil, maple sugar, and maple syrup. Mix until well combined
– Now fold in the raspberries. I find it helpful to use my hands for this 🙂
– Once the dough is well incorporated and the raspberries are dispersed even throughout, start shaping your scones
– I find it helpful to take a large ball of dough (about 2 golf balls worth in size), place on cookie tray and then shape into a triangle. You can also choose to shape them in a round shape. They should be flattened to about 3/4 of an inch. For reference, you should have 9 scones by the time you are done shaping all of them.
– Once you have shaped each scone and placed it evenly dispersed on the cookie tray, sprinkle with additional sugar (if you like things a touch on the sweeter side), then place the tray in the oven
– Bake for 16-18 minutes (depends on the strength of your oven). You will know they are done when they are lightly browned on the outside and appear mostly dry on the inside
– Allow to cool for 10-15 minutes before enjoying!
NOTE: I find using 1/2 buckwheat and 1/2 white flour makes this recipe a crowd pleaser to all (the health addicts and the ones who care more for taste). With this being said, depending on your taste preferences or the crowd you’re making them for, you could try subbing the white flour for another type of whole grain flour like spelt or whole wheat – I haven’t tried this yet but think it would likely be delicious. Keep in mind, if you do this they will have an “earthier” and more dense taste. On the other hand, you could also try subbing the buckwheat flour to use fully unbleached white flour. This is good if you’re looking for a lighter more fluffy & indulgent scone – totally up to you!