Blueberry Yogurt Scones

Okay, I have to confess. Baking is not my first love. Shocking. I know. In actuality, my heart has always belonged to teaching - cupcakes have just weaseled their way in during the last couple of years. Though the summer belongs to new recipes, baking cakes, and stuffing our pie-holes full of cookies, the rest of the year is usually taken up by my classroom and students. Right about now, the test kitchen usually shuts down for the year and is replaced a room full of curriculum binders. This summer has been a wonderful one for C&C - we've created some amazing recipes, gained new followers, and thoroughly stuffed a belly or two. I'd hate to see it end.

Well, this year, it doesn't have to.



We may have a few hiccups every now and again, and we definitely won't be taking as many orders as usual (six dozen cupcakes on a Wednesday is a bit much for us now), but we're going to do our best to keep the tastiness coming. To celebrate this new direction, I threw together an amazing recipe that both a busy teacher and a buzzing baker would love. These scones are perfect for breakfast in the morning (especially when you're trying to photocopy and print overheads at the same time) and are pretty simple to create (I put the first batch into the oven in under ten minutes).

I hope you enjoy this little treat - and I hope you stay with us throughout the school year. I'll be here. As long as my students don't start throwing desks around or something.

Blueberry Yogurt Scones
Makes 8 scones

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup cake flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 cup (1/2 pint) blueberries, lightly rolled in sugar, shaken off, and set aside
1/2 cup skim yogurt
1 large egg
1/2 teaspoon pure vanilla extract
Extra sugar, for sprinkling

1) Preheat 375 degrees. Whisk together the flours, sugar, baking powder, and salt in a large bowl. With your fingers, mix the butter into the dry ingredients until the mixture has the texture of coarse sand. Stir in the blueberries.

2) In a small bowl, mix together the yogurt, egg and vanilla. Slowly pour into the flour mixture and work with your hands until dough just comes together (a small amount of flour will remain in the bowl - don't worry about that).

3) Turn out on to a lightly floured surface and gently knead only a couple times - it is important not to over-knead or your scones won't be as fluffy. Pat dough into a 2/3 inch round and cut into 8 wedges. Sprinkle lightly with sugar if desired and bake until lightly brown, about 22-25 minutes, or until your tester comes out clean. Let cool and enjoy.



the breakfast of champions. or really busy teachers.