Notes: Regular whole wheat flour,
whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour.
For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured
like this.
Honey or
agave may be substituted in place of the pure maple syrup.
Any milk may be substituted in place of the nonfat milk.
In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.
Frozen and thawed blueberries may be substituted for the fresh. They may stain the dough a slightly gray color, but the flavor will remain the same.
{gluten-free, clean eating, low fat, low calorie}