Instead of regaling you with the story of today, otherwise known as 'the day the universe decided I needed a good punch in the kisser,' I will write to you of scones. Scones are nice, aren't they? Scones are the opposite of a day spent at the Department of Motor Vehicles, the Social Security office, three (count 'em three) auto service stations including the dealership, and in all probability, having to take legal action against one of those service stations for a botched job that has resulted in: 1.not being able to change the oil in my car, 2. passing an auto-inspection required by the state of Oregon, 3. not being able to register my car in Oregon until this is resolved, 4. not being able to legally adopt my husband's name or apply for an Oregon driver's license until all of the above are resolved, and 5. the domino effect this will have on tax returns and did I mention the pouring, relentless rain that battered my head for just under 7 hours?, and OH MY GAWD, PEOPLE, I said, I wasn't going to talk about it, and I am completely talking about it. Did somebody just holler 'whiner!' from the back row? You back there. I heard you. And you're totally right, so let's move on to the scones, and pray this whole mess figures itself out before I lose my apologetic composure. So. Scones. Lovely, wonderful, stress-relieving, manna from heaven, scones. These are quickly becoming a Sunday morning tradition around here. I don't know about you, but I like to spend my lazy Sundays in pajamas and robe with my favorite mug full of Peet's coffee.
Let's do this.
Variations of this recipe have been floating around the interweb over the last few weeks, and can be found at both Chocolate & Zucchini and Cooking with Amy, with a few differences. Believe me when I say, you cannot screw these up. All you need is a bowl and a fork and opposable thumbs, for cryin' in the night. This recipe usually calls for strawberries and strawberry yogurt, but I think most of us who are trying to eat locally and seasonally are none too keen on buying strawberries right now. For late-winter, early-spring I suggest these, or cranberry-orange, having made them with great success using plain yogurt and re hydrated cranberries (just soak the dried ones in hot water for a few minutes), adding a few teaspoons of orange zest. Also delicious.
Scout's Blueberry-Vanilla Yogurt Scones
You will need:
- 215 g (1 3/4 cups) of all-purpose flour
- 30 g (2 1/2 tablespoons) of sugar
- 30 g (1/4 cup or 1/2 a stick) of unsalted butter
- 1 tablespoon of baking powder
- 2 tablespoons of milk
- 1/2 teaspoon of vanilla extract (or more, depending on your tastes)
- handfull of fresh or re hydrated blueberries (or any kind of berry you like)
- 125 ml (1/2 cup) of *ORGANIC vanilla yogurt
*Trust me on this. We all know that organic is best, but please don't let the eewey gelatinous texture of non-organic yogurt come anywhere near your scones. Organic = milky & creamy. Milky & creamy = fluffy scones.
Take butter out of fridge ahead of time. Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper. Put on sweet tunes.
In a medium bowl, mix the flour, sugar and baking powder. Add in the diced, room-temp butter and blend it all together with a fork, until no lumps of butter remain. Feel the burn.
Add the yogurt and milk and vanilla extract, and keep working with the fork to mix it all together, until the dough forms a ball. Stop mixing as soon as the dough starts balling-up, otherwise the scones won't rise as much. Fold in the berries (and zest, if using).
Shape the dough into a circle about and inch thick and cut into eight wedges, or just divide the dough into eight balls. Brush them with milk and sprinkle a wee-bit of brown sugar on top. Place the wedges a few centimeters apart on the cookie sheet. Bake for 15-17 minutes, until the scones have risen and turned lightly golden. Serve warm with lots of butter and blueberry jam, or drizzle with honey.
Either way, your kitchen will smell marvelous, your pajamas will be cozy, your belly full, and you will be nowhere near The Department of Motor Vehicles. Sounds perfect to me. And after the scones have been gobbled up, you can admire the lovely stains that blueberries leave on parchment paper and white plates.
Have a wonderful evening, friends. I hope you have fun giving these a whirl. I'm off to finish the whole lot of them. There is nothing that baked goods cannot cure.