The Sweet Season

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13 November 2013

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A few weeks ago our cuisinart coffee maker kicked the bucket... and ever since then I have been making frequent trips to Starbucks (more frequent than I would like to admit).  A few times I would also grab their blueberry scone.... and then I realized that I was paying almost $4 for something that I could make multiples of with ingredients I had at home.  I scoured the internet for some great scone recipes, and made a few tweaks and came up with this one, which, if you ask me tastes almost exactly like the starbucks version. I subbed a few things out to make it a tad healthier (a little less sugar, and greek yogurt instead of heavy cream).  Try them, and let me know what you think!

...If only I could figure out how to brew starbucks drinks at home. All I know is we better get a new coffee machine soon! Or I better buy stock in Starbucks! 

2 cups flour
2 tsp baking powder
1 tbsp vanilla
1/4 cup sugar
1/2 tsp salt
1 egg
1/2 cup butter (room temp)
2 tbsp nonfat greek yogurt
1/4 cup milk (I used skim)
1/2 pint fresh blueberries (or more, depending on your taste)

for the topping:
1 whisked egg
4 tbsp sugar (large granule)

Preheat oven to 375 degrees.
Slice butter into small cubes, set aside.  Stir flour, salt, baking powder and sugar in a medium bowl or kitchen aid mixer.  With the mixer on low, slowly add butter until it looks like coarse meal.

In a separate bowl combine egg, crean and vanilla. Slowly add wet mixture into dry mixture. Be sure not to over mix this, you want it to just stick together.  Stir in fresh blueberries.

Sprinkle flour onto a counter top and dump the mixture onto the surface. Pat into two flattened circles (make sure they aren't more than about 3/4 inch thick). Cut into quarters and then cut in half to create triangles.

Whisk egg and add sugar, brush mixture onto each triangle and sprinkle with large sugar granules.  Place scones onto silpat mat or parchment paper so they won't stick to your baking sheet. Bake 15-20 minutes, or until golden brown on tops.  ENJOY!

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