Let's face it, sometimes mornings can be hard. One thing that helps us get up and going is knowing that delicious foods await us (such dietitians!), and what could be a better treat on a tough morning than a fresh blueberry scone? If you're wondering, yes, these scones do qualify as a nutritious breakfast. Made with a blend of whole grain flours, fresh berries, and two type of goat milk products these treats are enjoyable and dietitian approved. But why did we choose goat milk for this recipe? Let's find out!
So what is the deal with goat milk and goat milk products anyway? Is goat milk really different from cow's milk? Though similar in many ways, goat milk does have some significant nutritional differences and we believe, benefits. For starters, goat milk is easier to digest, with digestion being a common concern with dairy products. The fat globules in goat milk are smaller than cow's milk allowing for easier digestion. Also for this reason, goat milk does not require homogenization as cow's milk does. Homogenization is the process of breaking down fat molecules so that the mixture will will resist separation, and is basically one more step in processing that goat milk does not require. But back to digestion, goat milk also contains slightly less lactose than cow's milk making it a better alternative for those sensitive to lactose. Additionally, goat milk contains a higher percentage of fat from medium chain triglycerides which compared to long and short chain triglycerides are absorbed faster, used more effectively for energy, and are less likely to be stored in the body. As if all this wasn't enough, goat milk may even be more tolerable then cow's milk for people with milk protein sensitivity or intolerance. This is because goat milk only contains a trace amount of an allergic casein protein, alpha-S1, found in cow's milk. However, goat milk does contain similar levels to cow's milk of other allergenic proteins and should still be used with caution in the case of severe dairy allergies. Finally, goat milk contains more oligosaccharides (short chain carbohydrates) which are prebiotics needed in a healthy gut for probiotics to feed on. If we have to find a negative about goat milk we will note that because the fat globules are smaller than in cow's milk, it is more difficult and more time consuming to obtain the rich cream from goat milk required to produce goat buttermilk and butter. Though in terms of diary production goats may truly be a more sustainable future. Goats thrive on less, lower quality pasture and in areas that cows could not be kept such as hilly, rocky terrain. Wow, a whole lot of reasons to get your hands on some goat milk products and get started on this recipe!
Blueberry Swirl Scones
PREP TIME: 30 mins
TOTAL TIME: 45 mins
Servings: 8-10 scones
1 pint organic blueberries
1/8 cup cane sugar
1 tsp fresh lemon juice
1 tsp pure vanilla extract
1 1/2 cups whole wheat pastry flour
1/2 cup oatmeal flour
1/2 cup buckwheat flour
1 Tbsp ground flax seed
3 Tbsp warm water
1/3 cup cane sugar
4 tsp baking powder
1/2 tsp sea salt
3/4 cup goat butter (cow's milk butter will also work), cold
1/2 cup full fat goat milk (cow's milk or other alternative milk will also work)
Additional 2-3 Tbsp goat milk (or milk of choice) for brushing the top of the scones
1-2 Tbsp cane sugar for sprinkling
To make the blueberry sauce, combine 3/4 pint fresh blueberries (reserve 1/4 of the blueberries for later) and 1/8 cup cane sugar in a small sauce pan on medium heat. Cook for 3-5 minutes until the blueberries begin to pop, making sure to stir frequently to dissolve the sugar. Reduce heat to a simmer and continue to cook for an additional 5 minutes until mixture becomes syrup like and will stick to the back of a spoon. Remove from heat and add in fresh lemon juice and vanilla bean. Set blueberry syrup in the fridge to cool while you start the dough.
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Using a fork , whip together the ground flax seed and water in a small bowl until combined and set aside. To make the dough sift together the flours, baking powder, and sea salt. Using a pastry cutter or two knives, cut cold goat butter into dry ingredients until the butter is about the size of peas. These small butter pieces within the dough will help create a flaky scone. Add the goat milk and flax/water mixture to the batter and mix to fully combine. Avoid over mixing the dough as this will cause the scones to become tough from over-development of the gluten. Roll the dough into a ball, cover with plastic wrap, and place in the fridge to cool for at least 15 minutes.
Once the dough has cooled, roll the dough out into an 8" by 12" rectangle on a lightly floured surface. Evenly spread the cooled blueberry sauce on top of the dough and add the reserved fresh blueberries on top. With well floured hands and starting with the short end, carefully roll the dough into a log. Our trick for cutting the dough without smashing it down is using unscented dental floss - slide floss under the log and make a crisscross on top of the dough. Carefully pull floss through the dough to make your scones (technique pictured in this post). Repeat until you have 8-10 equal sized scones. Space scones evenly on parchment lined baking sheet and brush each scone with goat milk and sprinkle with 1/2 tsp cane sugar. Place in pre-heated oven and cook for 12-15 minutes or until the edges are golden. Allow to cool for 5 minutes. Serve warm or keep out at room temperature for 2-3 days. We found that if stored in an air tight container scones will lose some of their crunch. Scones may also be saved in the freezer, just make sure to fully thaw and bake at 350 degrees for about 5 minutes prior to serving.
Picture this morning- hot coffee or cold brew (our recipe here!) with a crumbly scone full of ripe blueberries bursting with flavor, packed with the richness of whole goat milk and goat butter, and swirled into a picture perfect work of art. Now this will get you out of bed and keep you satisfied until your next meal. Also highly recommended as a summer dessert or tea party treat. Really any way that you want to enjoy this scone will totally rock. Oh, and share the news about goat milk and maybe add goat milk products into your rotation a little more often now that you know how great it really is.
Have a good morning,
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.