I love biscuits and scones. They are relatively easy to make and delicious. I tend to lean on the yogurt variety. Don’t get me wrong, cream, full-fat milk and buttermilk make superb biscuits and scones, but I don’t usually have these in my kitchen. Plain, non-fat yogurt, though, is always in my fridge. I go through about one large container a week, which is a great replacement for sour cream, and when mixed with skim milk can replace buttermilk. Do keep in mind that neither of these have fat in them and therefore will not thicken sauces as cream, full-fat milk or buttermilk will. But when it comes to baking they are a great way to moisten scones, biscuits, pancakes, waffles, galette dough, cakes and many other baked goods, while adding extra protein and eliminating some of the fat.
Recently I found myself with a large container of blueberries, which needed to be eaten. I ate them raw in my cereal and salads. I cooked them into a jam with lemon juice, sugar and water to top oilve oil lemon cookies. I thought about making blueberry muffins to finish off the lot, but then blueberry scones came to mind. Muffins are good, but for me scones always win over muffins. These little treats are great for breakfast, dessert or a snack.
Blueberry Scones1 1/2 cups all-purpose flour 1/4 cup sugar, plus 1 tablespoon (divided) 2 tablespoons honey 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons cold unsalted butter, diced 1/2 cup plain yogurt 1 tablespoon milk 1 pint blueberries, rinsed
Preheat the oven to 425 degrees. In a large bowl whisk together flour, sugar, salt and baking powder. Dice the cold butter and blend it into the flour mixture like you would for a pie dough. Add the blueberries, yogurt and honey to the flour and stir together. When most of the flour is incorporated, pour the dough onto a lightly floured work surface and gently knead the dough together. Add a little more flour if the dough is too sticky, though it should be slightly sticky. Flatten the dough into a rectangle and cut it in half and then into thirds. Cut each little rectangle diagonally to create little triangle scones.
Place each triangle onto a baking sheet and brush them with the milk. Sprinkle a little bit of the extra tablespoon of sugar over each scone. Place them in the oven for 15-20 minutes, until golden brown. Remove from oven and serve warm or room temperature. They store well for a few day in the refrigerator (if they last that long), but are best fresh from the oven.