CAROB CHIP SCONES
Scones are the British version of a biscuit. They are buttery, a tad sweet, soft on the inside and slightly crisp on the outside. They are so scrumptious and fancy you’d assume you could only find them at a high end bakery. Did you know that you can easily make this satisfying treat within 45 mins with ingredients you likely have on hand?! Not only that, but you can make them much healthier by choosing organic, high quality flour and sugar alternatives. Add in some Missy J’s crave worthy carob chips to make them even more decadent. Enjoy this treat with a cup of tea and maybe even some clotted cream and jam, so you can feel extra fancy.
2 cups whole wheat flour or gluten free flour
1/4 cup coconut sugar or allulose powder
1 ¼ tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup unsalted butter, cold
1 cup carob chips
3/4 cup buttermilk (you can sub plain yogurt or 2 ½ tsp lemon juice or vinegar with milk to equal 3/4 cup.)
1 tsp vanilla extract
Carob Chip Scones
Carob Chip Scones
Preheat oven to 400°F. Whisk together flour, coconut sugar, baking powder, baking soda, and sea salt in a large bowl.
Cut the cold butter into chunks and add it to your bowl of dry ingredients. Cut the butter into the flour mixture with a pastry cutter or simply use your hands, breaking all of the butter into smaller pieces and incorporating it into the flour mixture until it resembles sand. Mix in the carob chips.
In a small measuring cup, mix together the buttermilk and vanilla. Pour into the flour mixture and mix until JUST combined. DO NOT over mix, this will make the scones too flat and dense.
Put a small amount of flour onto a clean surface and knead the dough briefly, adding a little more flour if the dough is too sticky. Shape the dough into a large circle that is about 1 ½ - 2 inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones).
Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of milk and then lightly sprinkle with coconut sugar.
Bake for 20-22 minutes until the tops are golden brown and the toothpick inserted comes out clean. Cool on a wire rack.
If you do not have buttermilk you can easily sub plain yogurt or sour cream. Use a little less than ¾ cup and add some water to thin it out a little. You can also add 2 ½ tsp of vinegar or lemon juice to a ¾ measuring cup and then fill with milk. Stir and let sit for at least 5 minutes before using.