I have a long-standing daydream. It begins in different ways, and ends in different ways, happening on different days of the week, but always consists of me sitting down as the morning sun is streaming in through the windows and finds me settling into the couch, or the dining table with a steaming pottery cup full of strong coffee, the New York Times, and a sinful sweet pastry of some sort.
This is a very rare reality because, more often than not, mornings consist of me running, riding or swimming, throwing myself into the shower, changing my clothing too many times, making breakfast and lunch to go while balancing on one leg, putting mascara on with the other. (Ok, maybe not literally.)
But the “sinful pastry part” does frequently come to fruition – sinful because of the luxurious time spent, rather than the content of the pastry enjoyed.
With my Boston taper in full swing, I have plenty of time in the morning for reading the paper and enjoying something well-deserved. These sweet scones have a texture that is all too buttery and crumbly not to be true. Just enough tart, (and with a little dollop of honey, just enough sweet,) these are not only runner friendly and indulgent but vegan-friendly as well; whole-grain spelt flour and coconut oil make these a healthy, delicious treat that won’t weigh you down or disappoint.
- 4 cups spelt flour
- 2 Tbsp baking powder
- 1 tsp fine grain sea salt
- 3 tsp freshly grated meyer lemon peel
- 2/3 cup coconut oil or coconut manna, warmed to liquid state
- 2/3 cup agave nectar or honey
- 2 Tbsp vanilla extract
- ½ c warm soy, hemp or almond milk, warmed + 1 ½ Tbsp freshly squeezed meyer lemon juice
- 2 cups dried blueberries
- extra coconut manna (or oil) for brushing
- turbinado sugar for sprinkling
- Preheat the oven to 350F degrees and line two baking sheets with parchment paper. Set aside.
- In a large bowl, whisk together the dry ingredients. I like to add the grated lemon peel here so that it gets coated with the flour – this seems to prevent it from sticking together in the final batter.
- To this dry mixture, add the coconut oil , agave and vanilla and mix with a spatula. A rather dry mixture should form.
- Next, add the warmed milk + lemon juice and the blueberries and incorporate completely, trying not to over work the dough but being sure that all of the ingredients are mixed together completely (especially the little dry bits that like to hide in the bottom of the bowl!)
- Using an ice cream scoop (to be sure that all of the little scones are the same size and bake evenly,) scoop out the batter into neat little mounds and place on the prepared baking sheets. I like to press the scones just a tiny bit with my hand to flatten them out but you don’t need to do this. Then, brush each with a little bit of coconut manna and sprinkle with turbinado sugar.
- Bake for 14 minutes, rotating the pans so that each one has a chance to bake on the center rack.
- Cool a little bit and then smear with ohia lehua honey, or your favorite jam/curd/deliciousness.