Tuesday, February 23, 2016

And another . . .

For those who aren't aware, I'm currently in the midst of a scone obsession. I just can't seem to satisfy my craving for scones; if I could I would have them for breakfast, lunch, and dinner--and snacks, duh!

The bad news is I can't do that--my overly conscious runner self won't allow me that luxury. The good news is, however, I've found friends that enjoy scones as much as like I do. This means I now have a justified excuse to plunge into the depths of Pinterest--and the plethora of cookbooks on my shelves--in search of the perfect scone recipe.

Well, turns out my search is going well: see this recipe and this other one. And then there's the following one. It claims to be a copycat Starbucks scone recipe; it's definitely up to par. Enjoy!

PS, keep an eye out for upcoming scone posts!

Healthy Wild Blueberry Scones (adapted from Babble)
Makes 8 scones.
Active time: 30 minutes; total time: 55 minutes.
  • 1/2 cup almond milk
  • 1/2 cup no fat Greek yogurt
  • 2 cups white whole wheat flour
  • 1/2 cup sugar + 1 tablespoon
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange zest
  • 8 tablespoons unsalted butter, frozen
  • 1 1/2 cups frozen wild blueberries
  • Coconut oil cooking spray
  1. Preheat oven to 425 F; spray a baking sheet with cooking spray. 
  2. In a small bowl, whisk the milk and yogurt until fully combined. Refrigerate mix until ready to use. 
  3. In a large bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda, salt, and orange zest. Using a large-hole grater, grate the frozen butter and toss with fingers until butter is well coated. 
  4. Fold in the liquid mixture until combined. Transfer dough to a well-floured work space and dust with more flour. Knead 6–8 times, adding more flour as needed. Roll out the dough into a 12" square. Fold into thirds as if folding a business letter; fold in the short ends to create a 4" square. Transfer dough to a floured plate and freeze for 5 minutes. 
  5. Roll out dough again into a 12" square. Sprinkle with blueberries, pressing lightly so they adhere to the dough. Roll dough into a tight log and lay seam side down; lightly press to flatten into a rectangular form. Cut crosswise into 4 even pieces, then cut each piece diagonally into triangles. Place triangles onto prepared sheet; spray with cooking spray and sprinkle with remaining sugar. 
  6. Bake for 20–25 minutes, or until golden brown. Cool before serving. 

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