Blueberry and Coconut Scones
Blueberry and coconut Scones - Especially delicious when they come fresh out of the oven. Step up your brunch game. Photo: Maren Baumgarten
Healthy, because
Even smarter
Nutritional values
The wholemeal flour and coconut flakes make these sweet scones rich in fiber.
You can also prepare these blueberry coconut scones with other berries and nuts. Almonds and strawberries are a great combination.
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 5.3 g | (21 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 211 mg | (5 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 25 mg |
Ingredients
- Ingredients
- 1 cup Whole wheat flour
- 1 cup Spelt flour
- 1 ½ tsps Baking powder
- 1 pinch salt
- 3 ¼ Tbsps Raw cane sugar
- 4 Tbsps grapeseed oil
- 9 ozs Greek yogurt
- 1 egg
- 4 Tbsps milk
- 4 ozs Blueberries
- 4 Tbsps Shredded coconut
Kitchen utensils
Preparation steps
preheated oven at 200 °C/ 400°F (convection, 180 °C/ 375°F). Put the flour with baking powder and salt in a bowl. Add sugar and mix. Add grapeseed oil, Greek yogurt, egg and milk into the bowl of a stand mixer and work into a smooth dough using the dough hook.
Wash the blueberries, dab dry and mix into the dough together with the coconut flakes. Do not over mix.
Line a baking sheet with parchment paper. Form 9 round scones with floured hands and put them on the baking sheet. Brush the blueberry and coconut scones with the remaining milk and bake for 12-15 minutes.
