I hope everyone had a fabulous Fourth of July!
What I learned this week:
-Aldi has wild caught salmon for $3.99 per bag of 4 filets. Sounded awesome… and WAY cheaper than Costco. Then….. I read that it is a product of China.
-Watermelon is a fruit AND a vegetable! These fruit/vegetable debates are about to make my head spin. To read the entire saga, click here.
What I read this week:
I finished “The Water Castle” by Megan Frazier Blakemore. It is a YA novel and winner of the Mark Twain Award for 2014-2015. In the beginning, the novel moves a little slowly. But after the first few chapters and setting the scene, the novel picks up pace and flips between 1908 and present day. I really enjoyed it and would recommend it for kids and adults who like YA novels.
Recipe: I have made this with regular and white whole wheat flour. I love it both ways. We have been eating 100% whole wheat flour here so long that it really doesn’t phase us to switch it out.
I also used half Greek yogurt and half butter. I’ve managed to reduce it in half in many of my biscuit recipes and no one has been the wiser. When I substitute 100% Greek yogurt, the lack of butter flavor and tenderness is quite noticeable.
You can use sour cream instead of the 1/4 cup of yogurt if you have that on hand instead.
I just love these scones. I could eat 3 of them in one sitting! Oh wait. I did. (Kid and Hubby approved, too!)
- 2 cups (8.5 oz.) all purpose flour or white whole wheat
- 1/2 tsp. salt
- 1/4 cup (1.75 ounces) sugar
- 1 Tb. baking powder
- 6 Tb. (3 oz.) cold butter, cut into pieces (or 3 Tb. cold butter and 3 Tb. plain Greek yogurt)
- 1 cups (5 oz.) fresh blueberries
- 2 eggs, beaten
- 1/4 cup yogurt
- 1 tsp. vanilla extract
- 1 Tb. grated lemon zest (or lemon juice powder)
- 1 Tb. milk
- 2 Tb. coarse or regular sugar for spinkling
- Preheat oven to 375 degrees.
- In a great big bowl, whisk together the flour, salt, sugar and baking powder.
- Add the butter (or butter/ Greek yogurt) and cut that into the flour mixture with two knives, your fingers, or a pastry cutter. It should look like small crumbs.
- Gently fold in the blueberries.
- In a medium bowl, whisk together the eggs, yogurt, vanilla and lemon zest. Fold this gently into the flour mixture. Do NOT overmix. Fold until it just comes together.
- Here, you can now use a large scoop like for muffins to scoop 12 scones onto a baking sheet. Or, you can make them in a scone pan. Or, form a large circle of dough and cut them up into 8 large scones like a pizza. My dough circle was about 1″-1.5″ high.
- Brush a little milk onto the scone. Sprinkle with the 2 Tb. of sugar. Bake 20-22 minutes. The scone will be light brown like in the photo.
- These are tasty soon after they are made. Or follow the freezing notes in the summary to freeze scones and have them ready to bake in the morning. Just add another 5 minutes or so to the baking time to bake frozen scones.