Saturday, June 6, 2009

Blueberry Yogurt Scones--Great Start to the Day!

Scones are a biscuit-like quick breads. Although Starbuck's version is decadent and rich (a whopping 460 calories per blueberry scone), scones generally have less fat and calories than muffins. For a healthier rendition try this recipe.
Wendy's Blueberry Scones
Serves 10
1 cup all purpose flour
1 cup whole wheat flour
3 Tbsp. sugar
1/4 cup unsalted butter, chilled
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup low-fat vanilla yogurt
2 Tbsp. low-fat or fat free milk
6-8 oz. fresh blueberries
Preheat an oven to 450*F (425*F for convection ovens). In a mixing bowl, toss together flour, sugar, salt, and baking soda. Slice up butter into cubes and add to flour mixture. Using a pastry blender, two knives, or your fingers cut butter into flour mixture until the butter is the size of peas. Mix together yogurt and milk, and add to the flour mixture. Do not overmix! This is key to making any quick bread. Add the blueberries carefully. Pour mixture onto cutting board sprinkled with flour. Knead the mixture gently 2-4 times. Pat into a circle about 1 inch thick. Using a knife or dough cutter slice like a pizza into 10 wedges. Place onto a baking sheet and bake for 8-12 minutes or until golden on the edges. Serve with fresh fruit!

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