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Savory Arugula Pesto Scones

written by Ali

It’s Community Supported Agriculture (CSA) time again, which means I’m making recipes using up the bounty of the season, like these savory arugula pesto scones. The CSA actually started up last week - I just wasn’t quite prepared for it. I think we started a full two weeks earlier than last year, plus, I’ve been going to the farmer’s market every week since it opened. As a result, it was full out veggie abundance.

So, a quick roundup of what’s been in our basket these last two weeks: asparagus, artichokes, arugula, collard greens, kale, radishes, turnips, kohlrabi, lettuce, broccolini, and bok choi. I feel a little like I’m swimming in greens. We’ve been able to stay on top of most of the veggies - lots of frittatas and stir fry going on. The arugula has been the most daunting of the produce - I’m the only one who eats it in our house and the stuff is down right prolific. Fortunately, I’m a huge fan of arugula pesto. It’s so easy to make and uses up quite a bit of arugula at a time.

This week, I decided to try something a bit different with my arugula pesto and made savory arugula pesto scones. These are a lovely pick me up first thing in the morning with a strong cup of coffee. They also make a great side for a salad for dinner. Plus, these pair really well with a robust chardonnay. Just saying.

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Savory Arugula Pesto Scones

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 2 eggs
  • 1/3 cup heavy cream
  • 1/3 cup arugula pesto
    • Arugula pesto
  • 1 cup tightly packed arugula
  • 1/4 cup walnuts
  • 1/4 cup parmesan cheese
  • 1 tablespoon olive oil

Instructions

    Savory Arugula Pesto Scones
  1. Preheat the oven to 375 degrees.
  2. Combine the flour, baking powder, and salt. Cut the butter into small pieces and incorporate until the butter is in pea size pieces. Add the eggs, the heavy cream, and the pesto, and gently fold into the dry ingredients.
  3. Turn the dough out onto a parchment lined baking sheet. Gently pat into a circle. Flatten a bit and then score to make eight scones.
  4. Bake for 25 - 30 minutes or until the scones are golden brown.
  5. Serves 8. Enjoy!
    6. Arugula Pesto
  6. Combine the arugula, walnuts, and parmesan cheese in a food processor and blender. Chop or blend until the ingredients are all finely chopped. Add the olive oil and combine.
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June 11, 2018 0 comment
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Baked GoodsBreakfastSnacks

Healthy Whole Grain Scones

written by Ali

This second #Recipe Makeover post just might be one of my all-time new favorite recipes: healthy whole grain scones. I totally love scones, despite the fact that they rely so heavily on butter and cream to make them so light and fluffy and delectable. As I’m trying to eat healthier, I recognize that scones need to be a sometimes and very rarely only treat. That’s why the sponsorship of this week’s #Recipe Makeover by Barlean’s made me so incredibly happy. Barlean’s generously sent us bloggers two of the most awesome products ever: organic butter flavored coconut oil and Barlean’s Digestive Blend.

When I opened up the butter flavored coconut oil, the first thing that came to my mind was, hm – that would be super yummy on popcorn (it is, by the way). The second thing that came to mind when I read the information about it was, hm – it can be used one-to-one as a butter substitute. If I was going to be refashioning an existing recipe to make it healthier, I’d definitely want to try to improve on my scones. The Barlean’s butter flavored coconut oil is an amazing substitute, because indeed, it does act just like butter.

I decided to use both products in one to make these healthy whole grain scones. The digestive blend with its spectacular blend of flaxseed, chia seeds, coconut, pumpkin, and quinoa sounded like the perfect addition to a whole grain scone. I used half and half instead of whole cream and whole wheat flour instead of unbleached white flour.

These healthy whole grain scones are super easy to put together and bake quickly. In about 30 minutes, you’ll have fresh hot scones. I discovered that the Barlean’s butter flavored coconut oil is lovely spread on a split scone. It also completely behaves like butter if you warm it up in the microwave, making these a great accompaniment to a salad at lunch.

Many thanks to Barlean’s for the products. I was not familiar with Barlean’s prior to this, so am so glad I’ve discovered what they have to offer.

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Healthy Whole Grain Scones

Ingredients

  • 2 cups whole wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1/3 cup Barlean’s Digestive Blend
  • ½ cup Barlean’s butter flavored coconut oil (in solid form)
  • ½ cup + 1 tablespoon half and half
  • 1 egg

Instructions

  1. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper (or use a spray oil to lightly coat).
  2. Combine all the dry ingredients (from the whole wheat flour to the Digestive Blend). Add the butter flavored coconut oil, half and half, and egg and combine until the dough just comes together.
  3. Shape into a circle. Starting from the center, make eight cuts to form eight scones. Pull the scones slightly apart from one another. Bake for 20 – 30 minutes or until the scones are lightly brown on the bottom. Enjoy!
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http://fixmealittlelunch.com/healthy-whole-grain-scones/

Disclosure: This post contains sponsored content brought to you by Barlean’s. As always, all opinions expressed in this post are 100% my own.
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April 26, 2017 1 comment
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