Yes it is possible to create a mouth-watering scone without all the artery clogging butter, and yes it will taste delicious!!!
Replace the butter
You’ll need to replace the butter with an ingredient that will still give a buttery texture and taste, coconut oil is perfect for this. Coconut oil is solid at room temperature (unless you live in a hot climate) so you’ll have to melt the oil before you use it. This can be done easily by putting the oil in a small heat-proof bowl over a small pot of boiling water for 5-10 minutes.
Yes coconut oil contains saturated fat, the good news is the majority of the saturated fat in the form of lauric acid, which is why many consider it to be a healthier choice than other fat sources. There are studies that show that lauric acid can increase your HDL or “healthy” cholesterol and lower your LDL or “lethal” cholesterol.
Add in more moisture
I also add in another ingredient that contributes to the ‘moistness’ of the scone. In my Pumpkin Scones with Dates and Raisins recipe I use pureed pumpkin, you can also use mashed sweet potatoes or mashed butternut squash.
Make them Gluten-Free
Many people have found that they are sensitive to gluten, the protein found in wheat and relate grains. This sensitivity can cause inflammation and bloating (no thanks), and worse if you’re allergic to gluten. So let’s replace the wheat! I use Almond Flour and Coconut Flour (which doesn’t really taste like coconut), both add a sweetness and wonderful texture to the scone. The brand I used for both was Bob’s Red Mill which I found at my local grocery store.