Breakfast. Hands down my absolute favorite meal of the day. I could eat breakfast food any time of day, and particularly enjoy it for brinner, dinfast, or whatever clever name you have for breakfast for dinner. I love it so much that sometimes on the weekends I wake up wide awake at 6:00 am and can't think about anything other than what I want to make/eat for breakfast. I lie there trying to put it out of my mind and fall back asleep, and give up an hour or so later when I realize it isn't going to happen and get up and make it. Oh wait, that's just me?
The beauty of breakfast is it's diversity. So many different meats, so many different ways to cook eggs, the potatoes, the bread/toast options, and the pastries. Oh yeahhhhh, the pastries. Delicious? Yes. Unhealthy? Ohhhh yeah. Between the all purpose flour, butter, sugar, and cream, it's sinfully delicious. Because I maintain a healthy and active lifestyle, this is something that I just can't allow myself to indulge in on a regular basis. My conscience wont allow it, but I still want it.
Because all of the truly delicious foods are usually the worst ones for you, I have become accustomed to making substitutions/alterations to recipes in an effort to make them healthier. To me, healthier means low glycemic and whole grains, no refined sugar (or very little if honey or agave won't cut it), healthier fats (coconut oil versus butter), and a less fattening milk product. Simple, pretty standard substitutions can make a huge difference in the nutritional quality and still be delicious.
Let it be known that I am not the type of person who is going to choke down a healthier version of something just because it's healthy if it doesn't taste good. Ahem sugar free ice cream and reduced fat anything. It's just not worth it at that point. I will just refrain from having it regularly, and give into my indulgence occasionally and have the deliciously full fat unhealthy version instead. But for the everyday, cooking this way has just become natural for me, and it is truly delicious.
Note: for this recipe there is refined sugar and butter. However, the quantity of refined sugar is so minute when you factor in the fact that four tablespoons gets divided amongst eight scones (1/2 tablespoon per scone), that I didn't see the point in messing with it. As my sister says, "treat yo self"! I substituted some of the butter for coconut oil. A 100% substitution was way too coconuty for my liking, and I really felt like it needed some of the true butter flavor. And again, two tablespoons between eight scones? It's all about balance.
So, give them a try and you will see that "lightened" or "healthy" doesn't have to equal weird texture or flavorless. If you don't feel the need, or have the desire to have lightened scones and want the full fat puppies, by all means use all purpose flour, butter, and heavy cream and enjoy every bite!
6. Turn out dough and all floury bits onto a floured surface. Knead until everything has come together and a sticky dough ball begins to form.
7. Form dough into a slightly flattened disc shape, rotating dough around with your hands to flatten and maintain a tight disc.
8. Cut dough into 8 wedges, and place on lined cookie sheet. Give them plenty of space in between as they will rise. Brush the tops of each scone with more fat free half and half, and sprinkle with sugar to your liking.
9. Bake for 12-15 minutes until light golden brown. Remove to a cooling rack and let cool for 10 minutes before serving. Seriously, wait. It makes all the difference in the texture. Although painful, waiting is key!
10. Enjoy with a piping hot cup of French Press Coffee.
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