This recipe makes 3 large round pastries. You can double the recipe to make more, and/or make them smaller.
This should only take you about 20 minutes from start to finish.
1/2 C. White Whole Wheat Flour (King Arthur - this is light wheat, not a white flour)
1/2 C. Unbleached/unbromated all purpose flour
2 tsp. baking powder
3/8 tsp. salt
2 heaping Tbsp. Sugar (I use Coconut Sugar)
2 Tbsp. Coconut Oil
1/2 C. Milk (I used Almond Milk)
*Extra flour for dusting surface/rolling
2 Tbsp. soft cream cheese
Fresh berries (I sliced fresh strawberries)
6 tsp. naturally sweetened jam of your choice (I used Polaner seedless Raspberry)
*Optional - sprinkling of turbinado sugar
Preheat oven (and baking stone if using) to 450.
In a bowl, mix flour, baking powder, salt and sugar with whisk. Using fingers, work in coconut oil until crumbly. Stir in Almond milk just to incorporate and sprinkle in a little more flour (only if needed) to keep dough from being super sticky. Turn pastry biscuit dough onto work surface sprinkled with a little flour. Roll out to about 1/4 inch thickness (it will be elastic and fight you a little). Cut 3 large circles (about 4 inch diameter) - NOTE: you will probably cut 2, then re-roll scraps to cut the third one. Place circles on a piece of parchment paper, set aside. Save scraps for edging pastry.
Stir up cream cheese to make smooth. Divide evenly into centers of pastry circles and spread to about 1/4 in. from edges. Layer berries over cream cheese. Place 2 tsp. jam in center.
Dip your finger in water and dampen top edges of pastry circles. Using scraps, make little ropes (not pretty ones) and make a "lip" around the edge. Sprinkle very lightly with turbinado sugar (if desired).
Bake for 11 minutes. Enjoy with a cup of coffee!!! Oh yum!