It certainly has been a while. How was your summer…Fun? Sure. Busy? You bet. Glad it’s over? Truer words have never been spoken.
During the non-stop entertainment program of the last three months aka summer break, my mama was visiting us for a while so I could finish my yoga teacher certification. After 200 hours of training I proudly graduated at the end of July and already found a job as an instructor (I actually taught my very first class just a couple of days ago which was totally
Thankfully, by the end of August both of my kids went back to school which typically has me on a temporary high until the usual September madness kicks in. And just as I thought we were finally settling nicely into our new routine, I got a little sick which not only sent me on a quick 3:00am trip to my local emergency room but also forced me sit out for a few days. Boohoo!
Now that the dust has settled and everything is back to normal, I thought it was time to give The Healthy Haus some much overdue attention in the form of a new recipe: My clean eating interpretation of classic blueberry scones. Because who in their right mind doesn’t like light and flaky home baked goods? No one, that’s who!
- 1 1/2 cups organic whole wheat pastry flour or gluten free flour
- 1 1/4 tsp baking powder (aluminum free if available)
- 1/2 tsp baking soda
- 1 teaspoon lemon zest
- Pinch of sea salt
- 6 tablespoons cold unsalted grass fed butter, cut into pieces
- 1 cup fresh blueberries
- 1/4 cup hemp hearts
- 1/2 cup organic buttermilk
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 400° F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, lemon zest and salt. Add the butter and with your clean hands, work it into the flour until the mixture reaches a coarse consistency. Add the blueberries and hemp hearts.
- In a medium mixing bowl, whisk together the buttermilk, maple syrup and vanilla extract. Add the liquid to the flour mixture and mix until just combined, handling the dough as little as possible.
- Lightly dust your hands with flour and gently form the dough into a ball, then flatten it to a 1-inch thick round. Cut the round into eight wedges and arrange them on the baking sheet, about 1/2 inch apart.
- Lightly brush the scones with buttermilk and bake in the oven for 18-20 minutes until golden brown, then let them cool on a wire rack.
- Blueberries are a great source of vitamins K and C, manganese, fiber and copper. They are known for their high content of phytonutrients that function as antioxidant as well as anti-inflammatory compounds in the body. According to The Worlds Healthiest Foods, blueberries offer whole body antioxidant support especially benefitting the cardiovascular as well as the blood sugar regulatory system. In addition, the phytonutrients in blueberries support cognitive and memory function, eye health, and provide anti-cancer benefits.
- Scones are not supposed to be super sweet and these ones – although admittedly a far cry from the traditional English tea accompaniment – are no exception. If you do, however, prefer a little more sweetness feel free to add another half or full tablespoon of maple syrup. I, for my part, really like the refreshing taste of lemon zest in there and might double the amount next time to give these babies an extra kick of tanginess.
- Serve with a side of fruit and a 5-minute soft boiled egg for a quick and easy weekday breakfast.