We have been cooking up recipes that everyone can enjoy. Just a little bit of Skinny in your recipe can transform your product into a delicious, and healthy treat! In the video below, follow along as our Chef, Monique, and Kaylyn walk through the steps of making our Skinny famous Blueberry Scones with Rosemary at Traders Point Creamery, our favorite Indianapolis farm-to-table restaurant.
Blueberry Scones with Rosemary and SKINNY coconut oil
6 Tbsp room temperature SKINNY coconut oil (scoopable, not liquid)
1 C. cup frozen wild blueberries
Preheat oven to 400 degrees F (and line a baking sheet with parchment paper. Mix egg and coconut milk together. In a separate mixing bowl, combine all purpose flour, baking powder, coconut sugar, salt, and rosemary. Whisk to combine. Add room temperature SKINNY coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain. Whisk the egg/coconut milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more coconut sugar.Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage. These are delicious plain, but would also be delicious heated with a bit of SKINNY coconut oil on top!