Organic Coconut Sugar! I stumbled upon this at Trader Joe’s by accident, of course I had to try it. Apparently, Dr Oz endorses it as a healthier sugar substitute, I had no idea. Check this clip out for the full story. Coconut sugar causes less of a crash then regular white sugar. The ratio is the same as regular white sugar. The taste is delicious! Try this recipe and see for yourself!
Makes 10-12 Scones small scones or 6 jumbo scones
- 2 cups all-purpose flour – I used whole wheat flour
- 1/3 cup organic coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/3 cup cold unsalted butter, cut into 1 inch pieces
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 3/4 cup whole milk ricotta cheese
- 1/3 cup heavy cream or whole milk
Preheat oven to 375 F.
In a large bowl, whisk together the dry ingredients.
Make sure butter is extra chilled, maybe pop it into the freezer for a few minutes prior. Cut butter into small chunks. Blend the butter into the flour mixture with your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas.
Combine the ricotta cheese, heavy whipping cream, beaten egg and vanilla in a separate bowl.
Add this mixture to the flour mixture.
Stir until just combined and fold in strawberries or any fruit you have.
Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch! Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.
Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart. Lastly, sprinkle a little extra sugar on top of scones before you bake them.
Enjoy! Happy Baking!!