These delicious scones are kid-approved. I recently made them as an after-school snack and one of my kids said she would trade her LOL doll for another batch. I need to take her up on that…
My eldest daughter is lactose-intolerant. Initially we avoided all dairy but we’ve recently found that there are a couple of dairy foods that she can handle. Butter is one of them. I’ve tried making scones without butter but the alternatives have never been as good. This recipe swaps out the traditional milk or cream (which are no-gos for her) with coconut milk. They are absolutely delicious and it means my lactose-intolerant kid can happily devour these goodies with her sisters.
Scones are best eaten on the day they are baked. To make-ahead, prep the dough in advance and shape it into a disk, then pop it in the fridge overnight and bake the day of.
1 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
1/4 sugar, plus more for spinkling
2 tsp baking powder
6 tbsp (3/4 stick) of cold butter, diced
1/2 cup coconut milk
grated zest of one lemon
1/4 cup dried blueberries
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a food processor, combine flours, sugar and baking powder.
Add butter and pulse until butter forms pea-sized pieces.
Add coconut milk and lemon zest. Process until just moistened.
Mix in dried blueberries and roll out into an 8 inch disc. Sprinkle with sugar, if desired.
Cut into 8 wedges, keeping the disc intact.
Bake for 20 minutes until golden brown. Allow to cool.
If you don’t have a food processor simply cut the butter into the dry ingredients using a pastry blender, or forks and/or knives.
This recipe was adapted from Ricardo magazine (Winter 2018). I replaced some of the all-purpose flour for whole-wheat, reduced the sugar slightly, swapped out the lime zest for lemon, and added some dried blueberries. It turned out beautifully.
When I started making these chocolate chip granola bars in the fall they quickly became a family favourite that was put into heavy rotation. I whip up a batch every week. They are easy to make, tasty, and infinitely cheaper and healthier than store bought. They are nut-free and sesame-free, making them safe to bring to school and community spaces with allergy-friendly food policies. They also keep well. I pop them into the daughter’s lunch box, and pack them for snacks at the park and for after-school activities throughout the week. My husband also takes them to work to munch on when that afternoon slump hits. The ingredients are all from the pantry.
1/2 cup avocado oil (or another neutral flavoured oil)
1/2 cup honey
1 tbsp vanilla extract
Preheat oven to 300F and line a sheet pan with parchment paper.
In a large bowl combine dry ingredients.
In a medium bowl or large measuring cup combine wet ingredients.
Drizzle wet ingredients over dry ingredients and THROUGHLY combine.
Spread the mixture on the prepared baking sheet and PRESS DOWN FIRMLY to shape it into a rectangle (about 11×12 inches). If you don’t press it together well and it’s loose then you’ll end up with granola instead of granola bars.
Bake for 25-35 minutes, or until the top starts to turn golden.
Allow to cool for about 15 minutes, then cut into bars (thirds lengthwise, then eight across).
These granola bars can be stored in a container for a couple weeks (if they last that long).