|Property of The Entertaining House|
Back when Sandy hit and knocked out all our power we did a lot of take out. Not fans of peanut butter and jelly, bored with crackers and cheese and dried fruit, the kids needed something a little heartier. Lucky for me that our local Balducci's was running on a generator. The store was beyond mobbed and I couldn't fathom standing on line for an hour for some breakfast food. I found some packaged bluebbery scones and my youngest went crazy about them. He's been begging me for scones ever since. I happened to have some dried blueberries in the pantry so as soon as I was up this morning, I padded into the kitchen. Coffee first, scones second!
I have a couple of go-to recipes but this is, I think, my favorite. I've adapted a few. Part Ina, part Alton, part moi, this recipe cuts out a lot of the fat but sacrifices none of the flavor. The texture is perfect, crispy on the outside and light and airy on the inside. I decided to bake one large rustic scone instead of taking the time to cut out individual ones. We love how this turned out. It was a fun alternative, and certainly easier. We'll certainly make them this way again!
Preheat oven to 350 degrees
In a large mixing bowl beat together 1 egg, 2/3 of sugar and 4 tbs of butter, already softened.
Then add in 1/3 cup of lowfat milk, 2/3 cup of lowfat yogurt or light sour cream and 1 tbs vanila. Mix well.
Add 4 tsp baking powder. Add 2 1/4 cups of flour. Mix well and add 1 - 1 1/4 cup of dried blueberries. When the friut is well blended, take your dough and place on a large, greased cookie sheet or tart pan and form a large circular shape so that it resembles a rustic circle. Sprinkle top with about 1 tbs of sugar.
Reduce oven heat to 325 degrees and bake for about 25 minutes until edges turn just slightly golden brown. Test with a toothpick to be certain of doneness.
Let cool for about 10 minutes and then cut into desired pieces.