Bringing the Coffee House Home: A Recipe Swap



It is three o’clock in the afternoon and your stomach is starting to rumble.  You take a look around and just happen to be right by your favorite coffee house.  You step inside just to see if anything calls your name and you are immediately drawn in; the wafting smells of freshly roasted coffee, a mouthwatering case full of sweet pastries, the slight twinge of sugar in the air.   Nothing beats the taste of a delectable treat from your favorite coffee house when you’re having a bad day orjust need an afternoon pick me up.

I personally love the taste of buttery, flaky blueberry scones, but what I don’t love is their nutritional information.  A typical coffee house scone has 460 calories and packs a whopping 12 grams of saturated fat.  How is that even possible?  I mean it has blueberries so that instantly makes it healthy right?  Not so much…that’s why I created this recipe!  My recipe makeover is only 275 calories and a little less than 2 grams of saturated fat.  It also has 20% of your daily-recommended amount of fiber thanks to whole grains.

Blueberry Scones with Lemon Glaze

Adapted from Completely Delicious

Makes 8 large scones


2 cups white whole wheat flour (or substitute one cup all purpose flour and one cup 100% whole wheat)

1 tablespoon baking powder

½ teaspoon salt

2 tablespoons sugar

Zest of one lemon

5 tablespoons of non-hydrogenated vegetable oil spread (such as Earth Balance), chilled and cut into cubes

½ cup skim milk

½ cup low fat or fat free plain greek yogurt

1 cup blueberries, fresh or frozen (I used frozen)

For the glaze:

1 cup powdered sugar

Juice of half a lemon

½ tablespoon non-hydrogenated vegetable oil spread, melted

Preheat the oven to 400 degrees F.  Lightly grease a baking sheet with non-stick spray or line with parchment paper. In a large bowl sift together flour, baking powder, salt, sugar, and lemon zest.  Using a fork or pastry cutter, mix in chilled vegetable oil spread until the mixture is grainy and no bigger than the size of peas.

In small bowl, whisk together yogurt and milk until combined.  Slowly add to the flour mixture until just combined.  Gently fold in blueberries, being careful not to over mix.  Gather the mixture in a large ball and dump onto a greased or floured surface.

 Form the dough ball into a circle and flatten to about one inch in thickness.  Cut into quarters, and then cut each quarter in half.  Place each scone on the baking sheet, leaving at least 1 inch between them.  Bake for 15-20 minutes until nice and golden.  Let cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.

 While the scones are baking, prepare the lemon glaze.  In another small bowl whisk together the powdered sugar and lemon juice.  Slowly whisk in the melted vegetable oil spread.  Drizzle glaze over completely cooled scones and let sit until the glaze hardens.  I think you all know what comes next- DIG IN!

 If you take a minute to look at my inspiration, you’ll notice I’ve made a few changes to “healthify” this recipe.  First lets talk about flour.  I choose to use white whole wheat to fit in more grains and fiber.  You may be wondering why I chose to use white whole wheat instead of 100% whole wheat and here’s my answer.  When using whole wheat flour, especially 100% whole wheat, baked goods can tend to get very heavy and take on a funky texture.  White whole wheat still allows for a light and fluffy texture without changing the taste.

I also substituted Greek yogurt for the plain yogurt and skim milk for the heavy cream.  This simple swap lets you maintain the moistness of the scone while drastically cutting back on the amount of fat.  Swapping out the non-hydrogenated vegetable oil for the butter also helped with this. It’s important to note that I used a non-hydrogenated product.  While I don’t splurge and use real butter I also don’t want a product that has the trans fats that come with hydrogenation.  Using this product instead of butter also makes the scones vegan friendly!  The possibilities with this scone base are limitless: chocolate chip, cranberry orange, lemon almond.  The choice is yours!



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