Hi everyone! I’m so happy to be posting my very first guest post today! My friend Alicia from Losing With Cooper wrote this healthy recipe just for us!
I am so excited and honored to have the opportunity to write a guest post for Erin’s blog here at Living Made Healthy! She is one of the first people to start following my blog, and we have a similar backstory, (both young newlyweds and both have similar weights) so we quickly became blogger friends! I love reading her blog and was more than surprised when she asked me to write for her! It’s a dream.
So I wanted to write a recipe that I can utilize on a day where all I want to do is cuddle up on the couch with a cup of tea, so I put the thinking cap on, and here it is!
Everyone craves a treat everyone once and again. We are only human. Often when I am craving something that doesn’t align with my healthy habits I try to come up with an alternative that is a bit healthier (and to be honest sometimes it comes out awful, and others are great!).
This is where my idea to “healthify” scones came about. I love scones. I am a die hard coffee drinker, and having a little something to go with it can really just be the icing on the cake. Sometimes the calorie count can also be just that, as much as cake with the icing on. No joke. Scones from Starbucks can run you about 400 calories, and even worse, the scones from Panera Bread can be almost 800 calories. So I set out on a quest to make some healthy scones as I have decided that every once in a while I NEED a scone in my life.
Here is the Recipe for my Cranberry Almond Scones that taste so sinful, and yet are about ¼ the calories of normal scones, coming in at 171 calories per scone.
- 1 cup Whole Wheat Flour
- 1 cup Oat flour (Either can be substituted to be a gluten-free pastry, but the calories will be slightly different)
- 4 tsp. Baking Powder
- 1/8 tsp. salt (can be omitted)
- 2 Packets Stevia or other alternative sugar. You can also use honey or agave.
- 5 tbsp. butter
- ¼ cup chobani (any flavor. I used vanilla)
- 1 egg
- ¾ cup nonfat milk or almond milk
- ¼ cup cranberries
- 1/3 cup sliced almonds
- Coconut oil
You will also need a baking sheet and a cooling rack!
Preheat oven to 375
Place all dry ingredients in mixing bowl and stir to combine. Add butter and Chobani and use your hands to crush the butter throughout the dry ingredients. Do this until it becomes the texture of sand. In a small bowl combine egg and milk, and then add to the mixing bowl. Sprinkle in cranberries and almonds. You can add more or less cranberries/almonds, but I think this ratio worked out really well. This batter will look a little wet, but trust me; these will be some flaky scones. Coat a baking sheet lightly with coconut oil. Use an ice cream scoop (I have the kind with
a lever that works perfectly. You can use a ½ cup measure as well) and coop batter onto baking sheet.
Place in the oven for 15 minutes or until slightly browning on the bottom. 15 minutes was perfect for me, but it will depend on your oven.
Once golden brown, remove from oven and transfer to baking sheet to avoid over baking. Let cool for a few minutes and enjoy!
I had mine with a little bit of sugar free apricot preserves and a cup of nonfat milk!
The breakdown for nutrition is as follows:
5 g protein
Lastly, let me just say that Erin is one of the most patient people I have ever worked with. I was asked to write this post a long time ago (like before Erin made her pregnancy public long time ago! Whoops). And despite the fact that it took me FOREVER, I really enjoyed coming up with a recipe to share with you all on Erin’s blog! This has definitely been an experience, and I hope to have the chance to return the favor and have Erin write for me!