Putting on my best morning attitude (which can be quite a feat, I assure you) I tried to enjoy watching the growing light in the sky, the happy playfulness of both pup and toddler. We're having people over for the game today, so I thought I'd get a head start on the last minute cleaning to be done. Puppy into kennel, toddler at my side, I headed into the bathroom to scrub, tired as I was. That's when the toddler scampered off to release the puppy who took advantage of an unguarded moment to go potty all over the floor I had already cleaned.
Really? All this before 6:30 a.m.?
Desperate to save the morning, I went in search of a pick me up, something to turn this morning around. And that's when I found the recipe for these:
Whole Wheat Lemon Blueberry Scones from chocolate and carrots.
These are the most incredible scones I have ever made. I'm a bit jealous that the recipe isn't my own, but with a grateful nod to the original poster, I am sharing this find with you.
Whole Wheat Lemon Blueberry Scones
1 1/2 cups whole wheat pastry flour
1/2 cup whole wheat flour
1 Tbsp. baking powder
3 Tbsp. raw sugar (plus more to sprinkle on top)
1/8 tsp. salt
5 Tbsp. cold butter, cut into small pieces
zest of 1 lemon
1 cup blueberries
1/2 cup plain yogurt
1/2 cup milk
Preheat oven to 425. Combine dry ingredients and mix well. Cut in butter with a pastry cutter or knife until evenly distributed. Gently stir in zest and blueberries. Add milk and yogurt, mixing until the dough is thick enough to knead with your hands. On a lightly floured board, press the dough into an 8" circle. Cut into 8 pieces and place on a foil-lined baking sheet. Sprinkle with sugar and bake for 15 minutes or until golden brown.
These scones were quick to make, quick to cook, and with all whole wheat flour and yogurt, you could even call them good for you.
And they were just what was needed to make this morning a good morning.