Blueberry Yogurt Scones
If you’re snowed in and there’s no fresh bread in the house, you can make these. I used to think making something like this was very complicated. It’s not at all! It’s so easy. Just be careful not to overwork the dough once you add the liquid ingredients. See what I mean, the instructions include not doing something. How easy is that?
You can substitute the blueberries for raisins, dried cranberries, chocolate chips or anything you like.
Sift into a mixing bowl, 1 cup all purpose flour, 1 cup whole wheat flour, 3 Tbsp. sugar, 1/2 tsp. baking soda, 1 tsp baking powder, 1/4 tsp. salt.
Using your fingers, mix in 1/4 cup cold unsalted butter into the flour mixture until it starts to form little flaky bits about the size of a pea or smaller.
Whisk together 3/4 cup low-fat plain (or flavored) yogurt, 2 Tbsp. low-fat or fat free milk, the zest of 1 orange, and 2 tblsp orange juice. Mix the wet ingredients into the flour butter combo until just combined.
Carefully add 1/2 to 3/4 cup fresh blueberries.
Turn the dough out onto a floured work surface and knead gently a few times until it comes together.
Place the dough ball on a buttered cookie sheet and pat it flat.
Bake at 425 for 12-15 minutes until a wooden skewer inserted in the middle comes out clean.
Dust with powdered sugar. Serve with jelly. Yum!