I’m normally pretty good when it comes to saying no to pastries & baked goods. To me, they always taste far too buttery and you get that weird dry flaky feeling in your mouth for hours afterwards (yes – I’m looking at you croissant/muffin/apple Danish).
But sometimes – just sometimes – a slight craving comes on that I just can’t fight… mainly because supermarkets are evil and have started promoting fresh smelling pastries right beside their entrances… which of course makes it really really difficult to refuse a trusty scone.
Cheap, cheerful, filling, but full of bad stuff, like butter, sugar and flour. Not to mention the luxurious spreads it goes hand-in-hand with – clotted cream, jam, full-fat butter, etc. etc….
My mouth dribbles & I digress…
Related posts: IBS-friendly Low Sugar Banana Bread Recipe
Unfortunately, since being diagnosed with IBS I’ve noticed how bad pastries really are for me. They’re the types of foods that literally make you feel like you’re expanding on the spot, promoting those niggling irregular muscle spasms in the gut throughout the day which IBS sufferers know all too well.
So what’s a scone-lover to do?
Make your own healthy scones!
This isn’t because it’s generally fun to make scones (I’d much rather buy them already baked), but because healthy scones are so bloody hard to come by! It doesn’t help that a normal unhealthy scone’s main components are dirt cheap and so why would supermarkets bother fiddling with gluten-free flour and coconut oil when they can flog the cheap stuff?! Plus, people generally assume a pastry or baked good is ALWAYS going to be unhealthy, so they expect nothing else. I sigh for the nation.
Want to try a healthy scone that’s perrrrfect as part of a healthy, happy lifestyle? Take a look at my fruit scone recipe below which incorporates gluten-free flour, no butter & lots of delicious raspberries!
Healthy Gluten-Free Raspberry Coconut Fruit Scones Recipe
- 200g Barkat gluten-free flour, plus a little for dusting (I use Barkat as it tastes the best and gives a nutty taste)
- 25g desiccated coconut, plus 1 tbsp for sprinkling
- ½ tablespoon sugar or sweetener
- 1 tsp baking powder
- Pinch of salt
- 50g coconut butter, melted
- 100ml milk, or soya alternative
- 50g frozen raspberries, halved
- 1 egg, beaten
- 1 tsp vanilla
- Natural yogurt to serve
- Preheat your oven to 180c and grease & line a 9 inch round baking pan with parchment paper.
- In a large bowl, mix together the egg, sugar and coconut butter. Add the remainder of the ingredients except the raspberries and mix through fully.
- Add the raspberries and gently fold into the mixture.
- Pour your mixture into the prepared baking pan and sprinkle some coarse sugar or sweetener over the top. Bake for 35-40 minutes or until browned on top.
- Let the scones cool for at least 15 minutes. Once cooled, cut the batch into 8 pieces and tuck in! Serve with natural yogurt for a healthy spread.