These are a little moist to be called a real scone, but they are blueberry to the max and have a nice chewy texture. They aren't overwhelmingly sweet, just a nice wheaty boat for some good in-season blueberries. 
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I rushed home today to catch the natural light that makes food photographs really stand out. The weather had other ideas. I was baking in the rain. What is with these rainy Wednesday nights Atlanta's been having? Nevertheless, the storm storm passed and I ran around the house preparing for the 15 minutes of sun that had begun peaking out behind the clouds. 

Photography > Chemistry 
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Blueberry Scones
(Serves 8)
Adapted from Cookie and Kate

Ingredients:
1.5 cup whole wheat pastry flour
0.5 cup whole wheat flour
1 tbsp baking powder
3 tbsp raw sugar
1/8 tsp salt
4 tbsp unsalted butter
zest of 1 lemon
0.5 cup low fat greek yogurt (plain or vanilla)
0.5 cup low fat milk (I used soy milk)
Oven: 425 F          Prep Time: 30 minutes          Bake Time: 15 minutes
 
Combine flours and other dry ingredients. Cut butter into 1 inch slices and cut into batter with a pastry cutter or by hand. Add remaining ingredients and mix until uniform. Form a ball about 1 inch thick and cut into 8 slices. Add slices to buttered baking sheet and bake!

NOTES
I used fresh blueberries, but the original recipe notes that frozen blueberries may be used (no thawing necessary). \

Nutrition
Calories: 200 Total Fat: 7.2g Carbohydrates: 32g Fiber: 5g Protein 6.0g
 
 
Would I make mini muffins for a nice apartment? Most definitely.

I guess the better question would be - Would I bring mini muffins AND get naked? Just how nice is this apartment?

And we're back to the good stuff: 
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Orange-Raspberry Whole Wheat Muffins
(Serves 12)
Adapted from About.com 

Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking soda
1 tsp baking powder
1/4 cup fresh squeezed orange juice
1 orange's worth of zest
8 oz fat-free greek yogurt (plain or vanilla)
6 oz fresh raspberries

Oven: 400 F          Prep Time: 20 minutes          Bake Time: 20 minutes

Preheat the oven to 400 degrees. Combine flour, sugar, baking soda, baking powder and salt in a large bowl. Stir with a whisk. In a separate bowl, combine oil, orange juice and zest, vanilla, yogurt and egg. Make a well in the center of the dry ingredients and add liquid ingredients. Stir until just moist. Add raspberries and fold in gently.Spoon batter into a 12-cup muffin pan lined with paper cups. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Makes 12 muffins, or 36 mini muffins

Per Serving: Calories 155, Calories from Fat 28, Total Fat 3.1g (sat 0.3g), Cholesterol 18mg, Sodium 217mg, Carbohydrate 27.4g, Fiber 2.4g, Protein 4.3g


(Divide by 3 for mini muffin nutritionals)