“Oh my gosh, they’re like fluffy clouds of blueberry goodness.”
Those are the exact words my friend Magda strung together to describe the amazing goodie we had just created. Yep, we made blueberry scones.
Here is Magda holding the fruits of our baking labor:
So, it has been impossible for me to post anything the last couple of days; namely because it has been an onslaught of midterms and the like. I barely had time to have meals, let alone be creative (there were plenty of PB&Js involved) Needless to say when the opportunity to study with a group in an apartment arose I jumped on the chance to work somewhere with a kitchen. Study break time is baking time. It is the perfect de-stressor and you make delicious treats in the process! Scones are Magda and I’s favorite baked good so it only made sense that we would make them. The low fat recipe is adapted from one that we found on Allrecipes and we decided to change it based on things we had taken from the dining hall (namely frozen blueberries)
- 1 3/4 cup flour (can use half white flour, half whole wheat if you’d like)
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup butter
- 1/2 cup yogurt
- 1 cup blueberries (frozen or fresh)
- 1 tbsp brown sugar
Directions: Preheat oven to 350 F. Combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles crumbs (I used 2 knives for this process). Add blueberries and yogurt, stir until moist. Form scones into preferred shape on baking sheet. Bake 25 minutes, or until golden brown.
The best part about these scones is that they are super tasty despite the fact they are not as sugary and buttery as your average run-of-the-mill scone (not that there is anything wrong with sugar or butter!). Plus, if you’re like Magda and me you will eat the whole batch over the course of a study session. Just a friendly warning, they are that good!
Perfect anytime snack, the recipe can make 8-10 smallish scones but we went for 7 jumbo scones.