All the flavor and moist tenderness of your favorite scone without the sugar or white flour. Yes, your eyes aren't broken. They are kind of purple. Because blueberries.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword chocolate chip, healthy, scone, scones
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8Scones
Calories 258kcal
Author Kelly Brakenhoff
Ingredients
1cupCassava flour
1.5cupAlmond flour
1/4cupSplendaor other sweetener
1/2tspsalt
1/5tspbaking soda
1tspCake spice (Penzey's) or use cinnamon or pumpkin pie spice mix
4Tbspunsalted butter
1egg
3/4cupGreek Yogurtplain, whole milk
3/4cupfrozen blueberriescan sub other frozen berries
3Tbspdark chocolate chipsthe darker the better
Instructions
Preheat oven to 425 degrees. Spray a baking sheet or scone pan with cooking spray. In a food processor bowl, add dry ingredients and butter. Process for 30 seconds to 1 minute.**Note if hand mixing: In the first step, make sure the butter is cut into tiny bits throughout the flour. After then, you can use a wooden spoon to stir the remaining ingredients just until a ball forms.
Add yogurt, egg, frozen fruit, and chocolate chips to the bowl. Process in short bursts for 2-3 seconds at a time. Tricky part: Depending how wet the dough is, you can easily overmix it. You want a crumbly ball that barely sticks together. Too much mixing, and you have a sticky, chewy mess. Not enough, it's too dry and won't form a ball. If the bottom gets sticky before the rest of the batter is mixed in, stop the food processor and finish up using a wooden spoon. **Note, my dough turned purple because of the blueberries. Using frozen fruit keeps the dough cold and improves the scone texture. If you use frozen strawberries or cherries, your batter will be less purple if the color bothers you.
I scooped the batter into a scone pan sprayed with cooking spray. I did not roll them out on the counter like normal scones.Because of the flours used, these scones tend to be stickier, and using a special scone pan yields the best results. If not using the pan, shape the dough into a circle and cut into 8 scones. Place them apart on a cookie sheet so they don't spread into one giant blob.**I have a round scone pan that makes 8 scones, so that's how I shape and cut my scones. They are generously sized, so if you want smaller scones you can use the square scone pan that yields 16. Place the scones on a baking sheet or scone pan. Bake for 16-18 minutes, depending how large your scones are cut. (Until golden brown.) Allow to cool on a rack for a few minutes before setting them on a rack to cool completely.
Notes
The Splenda and fruit make these sweet enough for my taste. If you like added coconut or maple sugar on top of the scones, feel free to add that before baking. Or fancy glazes afterwards if that's your thing. These may not be the prettiest scones I've ever made, but they are good and healthy so that makes me happy. I use My Fitness Pal to calculate the macros: 15g Fat, 26g Carbs, 6g ProteinYou can store leftovers in a freezer bag and reheat them in the microwave wrapped in a paper towel for 30 seconds. Enjoy!