The bad news is I can't do that--my overly conscious runner self won't allow me that luxury. The good news is, however, I've found friends that enjoy scones
Well, turns out my search is going well: see this recipe and this other one. And then there's the following one. It claims to be a copycat Starbucks scone recipe; it's definitely up to par. Enjoy!
PS, keep an eye out for upcoming scone posts!
Healthy Wild Blueberry Scones (adapted from Babble)
Makes 8 scones.
Active time: 30 minutes; total time: 55 minutes.
- 1/2 cup almond milk
- 1/2 cup no fat Greek yogurt
- 2 cups white whole wheat flour
- 1/2 cup sugar + 1 tablespoon
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon grated orange zest
- 8 tablespoons unsalted butter, frozen
- 1 1/2 cups frozen wild blueberries
- Coconut oil cooking spray
- Preheat oven to 425 F; spray a baking sheet with cooking spray.
- In a small bowl, whisk the milk and yogurt until fully combined. Refrigerate mix until ready to use.
- In a large bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda, salt, and orange zest. Using a large-hole grater, grate the frozen butter and toss with fingers until butter is well coated.
- Fold in the liquid mixture until combined. Transfer dough to a well-floured work space and dust with more flour. Knead 6–8 times, adding more flour as needed. Roll out the dough into a 12" square. Fold into thirds as if folding a business letter; fold in the short ends to create a 4" square. Transfer dough to a floured plate and freeze for 5 minutes.
- Roll out dough again into a 12" square. Sprinkle with blueberries, pressing lightly so they adhere to the dough. Roll dough into a tight log and lay seam side down; lightly press to flatten into a rectangular form. Cut crosswise into 4 even pieces, then cut each piece diagonally into triangles. Place triangles onto prepared sheet; spray with cooking spray and sprinkle with remaining sugar.
- Bake for 20–25 minutes, or until golden brown. Cool before serving.