30.3.11

I scream for scones

I'd suffice it to say that every day I get the urge to bake something. I fulfill this urge maybe three times a week, along with the usual everyday cooking. Still haven't decided what I like more, but I think everyone would most likely agree I'm a better baker. That's definitely what I prefer. I feel creative in both cooking and baking but I'm thrilled to whip together an unforgettable ice cream, make my own bread, and watch muffins rise in the oven. Today I faced a new challenge.

During my Tuesday night class I sat in my desk pondering what I could bake when I got home. Most of the time I'll plan something and buy an ingredient or two, but working with what you got is just as fun. Blueberries, check. I want something healthy, whole wheat flour, minimal fat, fiber and protein... hmmm. Normally I'd go for muffins and that's exactly why I went for the scone.

My first adventure is scone making: success. Whole wheat blueberry lemon scones made with almond milk, Greek yogurt, and earth balance. I am in love with these cakey triangles from heaven! Their not too sweet, I'm not a big scone eater but I think that's the point, the recipe only has 3 TBSP of sugar. The zest of 1 lemon plus the blueberries that just pop in your mouth create the most absolutely perfect flavor. I wish I could virtually let everyone try one of these right now.

The waiting game, most definitely the hardest part. Good thing these didn't take that long, I was chomping at the bit for some blueberry goodness.

The best part... no guilt. Oh and next time, there will be a next time, I make these I cant wait to have fun and add wheat germ, flax meal, and more healthy ingredients!

Scones can be dessert too right???

Whole Wheat Blueberry Lemon Scones
adapted from caroline @ chocolate & carrots
1 cup whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
1/8 tsp salt
3 tbsp cane sugar
5 tbsp Earth balance vegan margarine
zest of one lemon
1 cup blueberries
1/2 cup greek yogurt*
1/2 Almond milk*

Preheat oven to 425.
Mix all the dry ingredients in a large bowl. Drop the small pieces of cold butter into the dry mix and cut in until blended with the flour. Add the blueberries and lemon zest, mix. Then add the yogurt and milk right into the bowl and stir with the spoon until you can work it with your hands. Place the dough on a floured surface and when it looks nicely blended and somewhat smooth, shape it into an 8" circle. Cut that circle into 8 pieces and place on a tray. Let them sit in the oven for 15 minutes or until nice and golden. Voila!
* I prefer Almond Breeze milk and Fage greek yogurt

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