For a while I tried tons of different single-serving recipes, particularly mug cakes. But the results were typically underwhelming and significantly higher-calorie than just having one serving of a normal recipe. But this one is an exception.
I stopped eating breakfast a couple years ago, and generally on weekends I just have tons of strong coffee to start my morning. Every so often, though, I’m struck with an intense craving for hot biscuits and honey. That’s basically what scones and biscuits are to me—an excuse to pile on jam or honey. You can’t say I don’t have my priorities straight.
Especially this jam. I got it in a little jam shop in the tiny town of St. Paul-de-Vence, in the south of France. I’m a sucker for anything apricot, but apricot and lavender is totally divine. I was dying for an excuse to use it, so a few weeks ago I whipped up my go-to single-serving recipe and took it out on my patio to enjoy the last gasp of warm(ish) weather.
Now don’t confuse healthy and low-cal. The texture of this is definitely not a traditional light and flaky biscuit, or the nice dense (but dry) crumb of a traditional UK scone. Due to the whole wheat flour and coconut oil, it’s a bit heavier but also very moist. And super easy to make, versus taking the time to cut butter in and roll things out nicely. This recipe clocks in at about 300 calories total, which is totally acceptable for a treat.
Preheat oven to 450 F. Line small oven safe tray with parchment paper or silicone.
Mix together flour, baking powder, pinch salt, pinch cinnamon, and the brown sugar, then crumble in the coconut oil to form coarse crumbs.
Stir in the milk to form a soft dough. If it is too dry to stick together, just add a little more milk a little at a time until it comes together. It’ll be kind of messy and shaggy, that’s totally fine…this is a very forgiving recipe.
Pat the dough into a circle(ish) on the tray, and sprinkle with the turbinado sugar.
Bake at 450 F for 8-10 minutes, until the top is golden brown.
Devour right away, slathered in butter and jam. Or honey. You do you.
Healthy Single-Serving Scone
- 1/3 cup of flour (you can use partial whole wheat, or all whole wheat)
- 1/2 teaspoon of baking powder
- A pinch of salt
- A solid pinch of cinnamon
- 2 teaspoons of brown sugar
- 1 tablespoon of coconut oil
- 2 tablespoons of 1% or 2% milk (you’ll probably need 3 tablespoons if using whole wheat)
- Additional turbinado sugar for sprinkling
- Optional: mix-ins, like diced fruit, nuts, chocolate chips, etc.
- Preheat oven to 450 F. Line small oven safe tray with parchment paper or silicone.
- Mix together flour, baking powder, pinch salt, pinch cinnamon, and the brown sugar.
- Crumble in the coconut oil to form coarse crumbs.
- Stir in milk to form a soft dough. If it is too dry to stick together, just add a little more milk a little at a time until it comes together. It’ll be kind of messy and shaggy, that’s totally fine.
- Pat into a circle on the tray and sprinkle with the turbinado sugar.
- Bake at 450 F for 8 – 10 minutes, until the top is golden brown.
Original recipe here
