So many of your comments touched me and goodness knows I've missed you all dearly! I love the unique connection that blogging allows all of us. To think that so many lovely women whom I've never had the pleasure of meeting are so encouraging and truly care about my well being has touched me in ways that I never imagined. You gals are the best!
Tired of my self-purging? Ok, ok, ok. Thanks for bearing with me! I'm getting to the recipe now. With the weather here getting colder and this awesome scone recipe in my drafts, I figured I'd give one last throwback to summer before kissing it goodbye (sigh).
I absolutely adore blueberries! I always have since childhood. So, all summer, I tend to be on the lookout for more recipes to use these gorgeous berries. This summer, I wandered onto the King Arthur Flour recipe website and found a recipe for blueberry scones that sounded awesome! (The link is here.)
These scones are almost more along the lines of drop biscuits. They're pretty easy in the sense that you just scoop the resulting dough out using a measuring cup or ice cream scoop. There's no requirement for kneading or shaping. So, you can bet I made these more than once!
They just melt in your mouth and the juicy, sweet blueberries provide a pop of flavor that is just amazing! Talk about a symphony of flavors!! Enough buildup, you say? Well, let's get to the recipe! I pretty much followed the recipe on the website, except to substitute 1/2 whole wheat flour for 1/2 of the all purpose flour.
1 cup all purpose flour
1 cup white whole wheat flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup fresh blueberries
2 large eggs, beaten
1/4 cup plain, lowfat yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
2 tablespoons coarse sugar, for sprinkling on top
1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
2. Combine the dry ingredients in a bowl. Add the butter and work it into the dry ingredients using your fingers until the butter crumbles so that some of it is like coarse crumbs and others are like peas. Mix the blueberries into this dry mix. Be careful that you don't break the blueberries while tossing!
3. Stir together the wet ingredients (eggs, yogurt, vanilla extract, and lemon zest) in another bowl. Add the wet ingredients to the dry ingredients and stir very gently, just until combined. The dough will be pretty moist at this point. Don't worry! It's supposed to be moister than biscuit dough! :)
4. Use a muffin scoop or 1/4-cup measure to scoop and drop the dough onto the prepared sheet, leaving about 2" between the scones. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.
5. Bake the scones at 375 F for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, remove to a cooling rack and allow to cool slightly. Serve warm with butter or jam and enjoy with tea!
Makes 12 scones.
Note: These scones reheat well, too! That is, if you have any leftovers... Just pop them in a 350 F degree preheated oven for 8 to 10 minutes loosely wrapped in foil! :)
P.S. Best of luck to all those running the recipe marathon!