Baking with Superfoods

Blueberry and Coconut Scones

5
Average: 5 (11 votes)
(11 votes)
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

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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
227
calories
Calories

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. 

1 piece contains
(Percentage of daily recommendation)
Calorie227 kcal(11 %)
Protein9 g(9 %)
Fat8 g(7 %)
Carbohydrates28 g(19 %)
Sugar added5.3 g(21 %)
Roughage4.2 g(14 %)
Vitamin A0 mg(0 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.7 mg(14 %)
Vitamin K7.5 μg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.2 mg(14 %)
Folate28 μg(9 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C3 mg(3 %)
Potassium211 mg(5 %)
Calcium47 mg(5 %)
Magnesium48 mg(16 %)
Iron2.6 mg(17 %)
Iodine3 μg(2 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.8 g
Uric acid38 mg
Cholesterol25 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
9
Ingredients
1 cup Whole wheat flour
1 cup Spelt flour
1 ½ teaspoons Baking powder
1 pinch salt
3 ¼ tablespoons Raw cane sugar
4 tablespoons grapeseed oil
9 ounces Greek yogurt
1 egg
4 tablespoons milk
4 ounces Blueberries
4 tablespoons Shredded coconut
How healthy are the main ingredients?
Whole wheat flourSpelt floursaltgrapeseed oileggBlueberry
Preparation

Kitchen utensils

1 Hand mixer, 1 Bowl, 1 Baking sheet, 1 Brush

Preparation steps

1.

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.

2.

Wash the blueberries, dab dry and mix into the dough together with the coconut flakes. Do not over mix.

3.

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.