So…I’ve been disgustingly ill for the past 10 days now with some sort of string of the stomach flu apparently. Today was my first day of feeling semi-normal without too much Hitler-Stomach like action. Hitler literally was caving away in there like he was trying to invade Poland…except my belly, not Poland.
So what does Claire do when she can’t eat?? Bake for others of course! 🙂 I was bored…and tired of sitting around, so why not fill the time testing blueberry scone recipes?! (I bet the receivers of my random baked goods wished I was sick all the time!)
I nabbed this recipe from an incredibly cute little blog Take A Megabite. Super glad I stumbled upon this one because it’s SO FAST (and because I adore scones). Perfect for bringing to work without having to get up at the buttcrack of dawn to make fresh ‘out of the oven’ breakfast.
Confession: How do you combine a cake-donut, a cinnamon roll, and blueberry bread into one bite? BINGO. You guessed it…this recipe. So we all know I’m a sucker for scones, I was so excited about this quick-make recipe that I made it twice right away just to play around with it to get my perfect breakfast combination. I took my favorite things listed above, threw them in the oven, and waited 10 minutes for results. Not a terrible way to spend the afternoon. I feel like this is less of a confession and more of an addiction class. Hi, I’m Claire, and I’m addicted to putting Greek yogurt in everything. Surprise, I put yogurt in another bread. C’est la vie.
Dropping Facts: So scones are really supposed to be comparable to a dry tea biscuit (served in Scotland). Eh. I hate dry. Yay. I love Greek yogurt. Raise your hand if you see the solution here. I realize that I overkill on yogurt for my baking solutions…but how can I not. In fact, if you follow me on Pinterest at all, I’ve pinned Chobani’s conversion chart for yogurt. And here I thought I came up with it…pssht. I feel like since I admitted to my addiction and confessed *cough* that this makes everything OK right? Well, if not, it at least makes it healthier, cuts out fat/sugar as a replacement, and adds moisture. Win, win, and win.
Ok, enough, here it is. My adaptation of Blueberry Buckle Scones
Blueberry Buckle Scones
buckle topping –
- 1/4 cup sugar
- 1/3 cup flour
- 1 T cinnamon
- 3 Tbsp butter, room temperature
- 1/2 cup milk
- 1 egg
- 3/4 of a Blueberry Greek Yogurt
- 1/2 t vanilla
- 2 cups all-purpose flour plus additional when forming dough I used about another 1/4 cup.
- 2 t baking powder
- 1 T Cinnamon
- 1/4 Cloves
- 1/2 t salt
- 1/2 stick (4 T), cubed and chilled
- 2 T sugar
- 1 cup blueberries, frozen
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Make buckle topping by stirring together the sugar, flour, and cinnamon in a small bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Place in the fridge until time to top.
- Beat together the milk, egg and vanilla. Set aside. In a large bowl whisk flour baking powder, and salt. Rub butter into the flour mixture with your hands, working until you have no lumps bigger than a pea. Add the sugar and blueberries. Stir to mix.
- Add the wet ingredients to the dry ingredients. Roughly bring the dough together with a wooden spoon until it comes together. I had to add more flour here because of the yogurt. Add a couple spoonfuls at a time until you get the consistency right. You want it to be moist, but not sticky.
- Pat dough into a round approximately 1/2 inch thick. Sprinkle buckle topping over the dough and pat gently into the surface. Cut into 8 wedges. Place on an prepared baking sheet. (First time I did a traditional cirlce and the second I did a rectangle…just because)
- Bake for 10-minutes, or until golden. I always use parchment paper to bake on it’s much easier that way to lift a corner without it breaking to see if the bottom is starting to turn brown.