All baking can be relaxing if we're organized. Here is a simple recipe that came to me from a friend that I like to make on a rainy Sunday.
Sometimes when showing up at a family function, I'll bring a bag of these scones along instead of a bottle of wine. People really appreciate home made goods. It's good karma when you deliver something from your own hand to people you love.
Here's a typical reaction from one of my nieces.
"Aunt Joey brought scones!"
You don't find scones everywhere, so they're kind of special. These only take about half an hour to prepare and don't really require anything special. Let's start with what you will need.
Aunt Joey Wild Blueberry Scones
EQUIPMENT
Mixing Bowl
Mixing Spoon
Microplane grater
Baking sheet
INGREDIENTS
2 cups Flour
3 tbsp Sugar
½ cup Old-fashioned oats
3 tsp Baking powder
1 tsp Baking soda
½ tsp Salt
½ cup Butter
Zest of 2 lemons
½ cup Plain yogurt
1 Egg
¼ tsp Vanilla extract
½ cup Frozen Wild Blueberries
2 tbsp Turbinado sugar
Directions
Add dry prep, then lemon zest, mix slightly with hand. Add shredded butter with the dry ingredients and use your hands until the mixture comes together as pea-sized crumbs.
Form a bowl in centre of dry ingredients and pour blended yogurt, egg and vanilla.
Add frozen wild blueberries (keep in the freezer until ready to add) and gently fold into the dough.
Shape the dough to a loose ball and press into a circle. Cut the circle into 8 wedges. Space scones 3 inches apart on a baking tray.
Top scones with Turbinado sugar.
Bake at 365 degrees for 17-19 minutes. They should have golden brown edges and a stick inserted in the center of the scones should come out clean when done.
Remove from oven and transfer the scones to a wire rack to cool slightly before eating.
