Scones are a delectable teatime treat originating from Scotland. Usually made with butter and cream, these scones are healthier and made with a more tropical twist.
By using a non-hydrogenated non-dairy butter, you can omit the saturated fat that butter has for a healthier fat. Earth Balance is a good name to look for at the store. Also, try Agave nectar, a liquid fructose that does not spike your blood sugar like sugar or honey as it ranks much lower on the Glycemic Index. Agave nectar can be found at health food stores. It is usually found near the honey.
Instead of cream, low-fat coconut milk not only adds a more tropical flavor to this recipe, but it also removes a lot of the fat. With these three substitutions, these scones are healthier yet still filled with flavor.
These treats help make summer last a but longer by giving that fruity yet spicy taste of the tropics that can be enjoyed at your next breakfast or afternoon snack!
Tropical Scones
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- 1/2 teaspoon lime zest
- 1/3 cup unsalted non-hydrogenated non-dairy butter, chilled
- 3 tablespoons agave nectar
- 3/4 cup low-fat coconut milk
- 1 cup mango, chopped
- 1/4 cup macadamia nuts, chopped
Directions:
- Preheat oven to 400F.
- Mix flour, salt, baking powder, ginger and lime zest with a whisk in a large bowl. Add cut up butter and mix with your fingers until they look like bread crumbs.
- In a separate bowl, beat the coconut milk and agave nectar until frothy. Make a well in the center of the dry ingredients and mix in the coconut milk until the mixture just starts to come together.
- Stir in chopped mango and macadamias. Mix gently until combined.
- Form the dough into a round circle. Flatten to 1/2 inch. Using a sharp knife, cut the circle into 8 wedges. Place each wedge carefully onto an ungreased baking sheet. Put it in the oven and bake for 18 mins or until golden brown on top. Do not over bake.
- Slide them on to a cooling rack gently and immediately and store in a air tight container when cooled for breakfast or light snack. Serve warm or at room temperature with jam or powdered sugar. Also, may be stored in the freezer for a month in an airtight container.
Yield: 8 scones
Scones are so versatile and packed with flavor! Check out these recipes for scones: Mango Chocolate Chip Scones, Strawberry Scones with Quinoa, Maple Oat Scones, Lemon Lavendar Scones and Cheddar Scallion Scones.
Jennifer Wickes - I am a freelance food writer, recipe developer and award-winning cook. With 30 years of cooking experience, a certification in Food and ...
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