Wednesday, July 27, 2011

Blueberry Scones

I'm always on the hunt for breakfast items that can be made ahead of time and enjoyed on the go. While at some point I hope our schedules will slow down enough for Robert and I to enjoy a sit down breakfast together on a daily basis, for the time being breakfast to go will have to do. Unfortunately, most muffin and other breakfast pastry recipes are laden with sugar so that you might as well have cake instead. This recipe, however, is the exception.

These scones are light and fluffy and the fresh blueberries provide the perfect amount of sweetness. I discovered this recipe a few years ago on Steamy Kitchen, one of my favorite food blogs. I've made a few changes to suit my taste (doubled the vanilla and swapped Greek yogurt for sour cream) and I think it's better for it. With blueberries in season, this summer is the perfect time to give these scones a try.

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Blueberry Scones

3 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick of butter, softened
17 ounces of lowfat Greek yogurt (I used 2% Fage)
1/2 teaspoon vanilla extract
1 cup fresh blueberries

Preheat the oven to 350 degrees.
In a large bowl combine the flour,
baking powder,
and sugar.
Whisk together to fully incorporate. Cut the softened butter into pieces and add to the flour mixture.
Using your whisk, or pastry cutter if you have one, cut the butter into the flour until well blended.
Gently fold in the greek yogurt and vanilla until well blended.

Finally, fold in the blueberries.
Spoon the mixture onto a greased baking sheet. (Should make 12-14 scones)
Place in the oven and bake for 30-35 minutes until the tops are golden brown.
Remove from the oven and serve with fresh coffee or a nice cup of tea.
Source: Adapted from Steamy Kitchen

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