Do You Like Scones? I Do![There is no picture because the scones disappeared when I went to get my phone to take a pix!]
This is berry season, and these can be made with either blueberries or blackberries. I like my scones sweet and loaded with berries, so you might want to usea little less sugar or berries. Here is the recipe I use.
2 cups all purpose flour or gluten free 1 for 1 flour (I use Bob’s Red Mill or King Arthur)
1/2 teaspoon salt
1/2 cup granulated sugar
1 tablespoon baking powder
6 tablespoons really cold butter
1 1/2 cups fresh blueberries
2 large eggs, beaten
1/4 cup plain or vanilla yogurt
1 tablespoon grated lemon rind
1teaspoon vanilla extract or vanilla paste
Demerara sugar for sprinkling on top
Preheat the oven to 350°F. Lightly grease a baking sheet, spray with cooking spray or line with parchment paper or waxed paper.
Stir the dry ingredients in a bowl until blended. Cut the butter into small bits and add it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Beat the eggs. Stir together the eggs, yogurt, lemon rind, and vanilla extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite wet, like cookie dough. Sometimes I like cinnamon or nutmeg with my cooked berry deserts, so don’t be afraid to add a bit of either as you mix in the fruit.
Scoop the dough onto the prepared sheet in 1/4-cupfuls, leaving about 2″ between each. Bigger is NOT better here. Plus, if they are too big, they will not have that lovely scone texture, and will have a zillion calories each.
Brush each ball of dough with a little milk, and sprinkle with Demerara sugar. You want the milk to help them brown and to give the sugar crystals something to stick to.
Bake the scones for about 20 minutes or until a toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. Don’t poke your toothpick into a blueberry or you will not be able to tell if they are done. To reheat, zap in microwave for 20- 30 seconds or reheat in the oven wrapped in foil. Split open, butter lavishly and enjoy.