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. 
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 
Blueberry Scones
(Serves 8)
Adapted from Cookie and Kate

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!

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

Calories: 200 Total Fat: 7.2g Carbohydrates: 32g Fiber: 5g Protein 6.0g

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