I have faith in scones again.
I stopped eating them years ago, after I changed my eating ways to low-fat, plant-based. A sad time in a way. I loved my new healthy path, but I also really loved scones. And cookies. And donuts. And cakes. And pastries. I always say “if I could give that stuff up, anybody can!” It’s not like I ate them all the time but I treated myself more than I should have. Vegan treats and baked goods are becoming more mainstream, but they are by no means healthy. The animal products have been removed (win!) but they still have a ton of fat and heavily refined ingredients. Which is why I love creating healthier versions of fattening vegan baked goods. These scones fit right in with that mission. Are they health food that should be eaten all the time? No. But they sure are better for you than most, and satisfy a craving without putting your health at risk and creating a ton of guilt! Enjoy!
A friend recently posted a link to a scone recipe. The recipe called for whole wheat flour, and the addition of fruit, making it seem like a healthier version. I opened the link only to find the recipe was anything but healthy. It called for 1 cup whole cream, 1 stick of butter, an egg and and egg white. Yes, whole wheat is better than white, but with all the other unhealthy ingredients still there, it hardly makes a difference changing the flour and adding some fruit. Herein lies the problem with the way so many people eat. Adding a single food or nutrient, or taking it out, won’t really make much difference in health outcomes. We must pay attention to the overall pattern and big picture. As my friend and mentor Dr. Pam Popper says, “the totality of the diet and lifestyle”.
I was determined to “healthify” (not really a word, but I’m going with it) the recipe. I thought I would just be able to sub out good stuff for bad, but ended up basically creating a whole new recipe. I don’t use oil or vegan butter in my baked goods, but I did use a small amount here. Scones are all about fat, and I felt I needed some for them to turn out like anything resembling a scone. Keep in mind these are lighter than traditional scones because they aren’t loaded with fat. The average scone has 20-30 grams of fat (a day’s worth), so you’d have to expect this healthy version, which has about 3, to be a little different. They are still delicious, especially when you know arteries aren’t being clogged, and thighs or bellies aren’t growing during consumption!
NOTE: Use organic strawberries, as conventionally grown strawberries are very heavily sprayed with harmful pesticides. Or, feel free to use a different type of berry.
Several years ago, I asked hubby for a bread maker. My big plan was to make lots of fresh-baked loaves of bread and never have to buy another loaf again. Ah, to be young with such lofty goals. I baked one loaf, it wasn’t great, and the unit was stored in the garage for several years. My older, and much wiser self decided to dust that bad boy off and give the whole bread-making thing another shot. SO glad I did! My amazingly wonderful friend Donna makes bread all the time and is always telling me how fun and easy it is – and how great it makes the house smell. She was so right!
I did some research and played around a bit with ingredients and ultimately came up with this whole grain treat. If you don’t have a bread maker, ask Santa or whomever to bring you one. You literally dump the ingredients in the metal “bowl”, and walk away. Definitely the lazy man’s way to make bread (though not as lazy as buying a loaf at the store!).