Monday, October 18, 2010

Blueberry Scones

I was being lazy this week... I had planned on making To Die for Blueberry Muffins for the kids for breakfast, but just couldn't work up the energy! :) So, I pulled out this recipe that I have tried once before and thought that I would see how the kids liked it... Pretty quick and easy to make and the reactions were mixed. Some of the kids chowed it down, some wanted to know "how many more bites?" I thought it was pretty tasty, hopefully you will enjoy it also!

Blueberry Scones
(recipe found in Parents Magazine)
serves: 8

1 1/4 cups all purpose flour, plus extra for work surface
3/4 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup low fat milk, plus 2 teaspoons, divided
3 tablespoons canola oil
1 egg
3/4 cup fresh blueberries
1/2 cup powdered sugar

Heat oven to 400 and spray a baking sheet with olive oil. Mix together flours, sugar, baking powder and salt. Combine 1/2 cup milk, oil and egg, then pour liquid mixture into dry mixture. Add blueberries and fold together. Flour your work area and turn dough over on it, then pat into an 8 inch circle. Score dough into 8 wedges, cutting halfway. Bake 20 minutes; finish cutting weges and place on a wire rack to cool.

Once the scones are cool enough to touch, mix powdered sugar and 2 teaspoons milk. Pour it into a squeeze bottle or drizzle it over scones with a spoon.

I used frozen blueberries for this recipe and it tasted really good. The cooking time did take a little longer, but I am not sure if it was because of the frozen blueberries or the fact that I doubled the recipe to have enough for the daycare kids!

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