We are actually back from Japan now, but with the crazy long flights and being jet-lagged, I am very excited to bring you my good friend Erin, from Texanerin Baking. She is the master of turning a sinful treat into something you can feel less guilty about eating. Check out her: Whole Grain Peanut Butter Cup Filled Chocolate Brownies, Grain Free Cinnamon Roll Donuts, these Grain Free Peanut Butter Chocolate Chip Cookies Dough Bites (which are kind of famous on Pinterest).
Hi everyone! I’m Erin from Texanerin Baking and I’m so excited to be here today! I was thrilled when Erin asked me if I’d like to do a guest post for her while she’s in Japan. Erin has been a huge help to me with all things blogging so I’m delighted to have the opportunity to do something in return.
I usually post about goodies that have been healthified in some way, but when Erin told me I could post whatever I wanted, I was really tempted to post something totally atypical for me. Somethin’ naughty. After all, it was my chance to break free! But then I realized something: I actually really like making things healthier.
So I’ve got some slightly healthier scones for you today. But fear not! They don’t actually taste healthy. So give these to the kids, husband, whomever… and they won’t know that they’re whole wheat. My husband, a disliker of all things healthy, normally only wants these orange chocolate chip scones, but these he readily accepted and devoured!
They’re 100% whole wheat but that whole wheat flavor is nicely covered up by some espresso powder. You don’t have to use the espresso powder, but if you don’t, cinnamon would be a nice sub (or addition!) I always like to add a little something extra to keep that “healthy” taste away.
If you don’t want to use whole wheat flour, you can use all-purpose. You could also do half and half, or if you’re really afraid of it, try using a fourth whole wheat. Some whole wheat is always better than none!
I normally use coconut oil in place of butter, but with scones? Butter all the way! And these have a great texture. Not too muffin-like, not too dry and hard. Just as a scone should be. And don’t forget the glaze! The scones aren’t that sweet on their own so the glaze is a really nice burst of sweetness and espresso. It sounds odd but it works!
That’s it for now. If you’re ever in need of some healthified baked goods, feel free to stop by any time. 😉
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1/4 cup unrefined or granulated sugar
- 1 tablespoon + 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder
- 6 tablespoons cold butter
- 3/4 cup chocolate chips
- 1/2 cup powdered sugar
- 2 teaspoons hot water
- 1/2 teaspoon espresso powder
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk together the milk, egg and vanilla extract. Set aside.
- In a large bowl, combine the dry ingredients (flour through espresso powder). Cut in the butter with a pastry cutter, two knives, or your fingers. The dough will resemble coarse crumbs. Stir in the chocolate chips.
- Add about half of the egg mixture to the dry mixture and stir gently to combine. Continue adding egg mixture, a tablespoon at a time, just until the dough holds together. If you add too much liquid, the result will be more like muffins than scones. I used all but a tablespoon or two of the liquid.
- Turn the dough out onto a piece of parchment paper or a lightly floured surface. Pat it into a 10" circle, about 1" thick. Cut out 6 - 8 equal sized pie wedges and place them on a Silpat or parchment paper lined baking sheet. Bake for 14 - 17 minutes or until nicely browned. Let cool on a cooling rack.
- Meanwhile, prepare the glaze by mixing all the ingredients together. Add more water or sugar to make it thinner or thicker. You can either drizzle the glaze on top or use a piping bag if you really want it to look neat.
Thanks again Erin for helping out today!