While prunes may not be the most glamourous fruit, in these scones they create a melty-softness and chew, even at room temperature! And while we all know that prunes are great for satiation, promoting regularity and aiding in elimination, prunes are also high in nutrients like polyphenols, chlorogenic acid, flavonoids, and anthocyanins which help with improving insulin sensitivity. They also increase adiponectin, a protein that assists with weight management and healthy cholesterol levels!
- 1 3/4 c brown rice flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cardamom, ground
- 1/2 tsp salt
- 1/2 c butter
- 4 Tbsp plain dairy or non-dairy yogurt
- 1/2 c milk, dairy or non-dairy
- 1 egg
- 1/4 c coconut or brown sugar
- 1 tsp pure vanilla extract
- Grated peel of one lemon
- 1 c chopped prunes
- 1 Preheat oven to 350°F.
- 2 Mix together yogurt, milk, egg, sugar, vanilla, and lemon peel in a small bowl. Set aside.
- 3 In a large bowl, mix together dry ingredients and add chopped prunes.
- 4 Cut butter in with a pastry cutter or two knives until mixture is in pea- sized pieces.
- 5 Add wet mixture to dry mixture and combine to form a sticky dough.
- 6 Using a regular-sized ice cream scoop or 1/3 c measuring cup, drop dough on a greased baking sheet and bake for 15-20 minutes, until the edges of the scones feel solid when gently pressed.
Yields 12 scones.
Double the recipe and freeze unbaked scones to serve to that spontaneous afternoon visitor!
Simply place a sheet of the dropped batter scones in the freezer until they become hard and then transfer them to a sealed container. Freeze until needed, and bake, adding just a few extra minutes onto the baking time!