With two batches of sourdough starter in the refrigerator that need regular feeding, I've made a lot of sourdough breads, so it's not strange that I need to give my family a break from it periodically. What better way than with some fresh scones bursting with juicy blueberries? The scones are "healthy"--sort of. I've reduced the amount of butter I use in them and included some white whole-wheat flour for extra fiber and a bit more taste. Cinnamon amplifies the sweetness of the scones without the need to include excessive amounts of sugar in the batter. I sprinkle turbinado sugar on the tops of the scones before baking them, which gives the finished scones extra sweetness, a nice crunch on top, and a little sparkle. If you'd like to use fresh rather than frozen blueberries in the scones, feel free to do so, but reduce the baking time a little. I use frozen berries because they're less expensive than the fresh ones, which we usually eat "as is." The blueberry scones make a great breakfast or after-dinner treat and can be reheated in the toaster for a warm snack with tea, if you'd like.
Healthy Blueberry Scones -- Makes 8
1/2 cup of white whole-wheat flour
1 cup of all-purpose flour
1/3 cup of sugar
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon
4 tablespoons of butter (or Smart or Earth Balance)
2 tablespoons of canola oil
1/2 cup of plain, fat-free yogurt
1 cup of frozen blueberries (do not thaw or rinse)
1-2 tablespoons of turbinado (raw) sugar (optional)
Preheat the oven to 400 degrees and line a sheet pan or cookie sheet with parchment paper. In a large bowl combine the flours, sugar, baking powder, salt, and cinnamon. Cut the butter into small pieces and then, using a pastry blender (or forks), cut it into the dry ingredients until pebbly pieces form. You want some tiny pieces and some that are about pea-size. Add the canola oil and yogurt and stir them into the mixture. A dough should start to come together. Mix in the blueberries and dump the mixture onto the prepared parchment-covered sheet pan. Pat the dough together and then into a rough circle about 3/4-1-inch thick. Cut the dough into 8 triangles, then carefully separate the triangles, placing them an inch or two apart on the parchment (slide a spatula underneath them to move them more easily). Sprinkle the tops of the triangles evenly with the turbinado sugar, if you're using it. Bake the scones for 15-20 minutes until they're puffed and lightly browned. Let them cool a few minutes before scarfing them down or you'll burn your mouth.
