Blueberry Scones

More trip inspired baking. This time it's blueberry scones, base on the the Simple Scones recipe from allrecipes.com. As usual, I made my own lazy modifications, using a food processor and greek yogurt instead of sour cream.

Makes 12 - 14 scones


Ingredients:
2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen (1 stick)
1/2 cup dry blueberries (or raisins or currants)
1/2 cup fat free greek yogurt
1 large egg

Directions:
1. Adjust oven rack to lower - middle position and preheat oven to 400 degrees
2. Add flour, sugar, baking powder, baking soda, and salt to the food processor. Pulse until ingredients are mix together
3. cut frozen butter into chunks, and add to flour mix in food processor. Pulse until mixture resemble course meal.
4. add in blueberries, pulse until mixed
5. add in egg and yogurt. Mix until the dough comes together when press together (it might be stick in places). Turn onto a floured work surface and press the dough together until it forms a dough. The dough is quite sticky, just wet your hands to prevent sticking. Pat dough to 3/4 inch thick. Use a round cookie cutter to cut one scones. Or just form small round balls of dough and pat it down.
6. Bake until golden brown (around 15 to 17 minutes) 1 inch apart on a cookie sheet.

Result...buttery blueberry scones with Very Berry Preseves from Prevedelli Farms of Watsonville. Wish I had some clotted cream though.

I made the dough and froze them on mini muffin cup liners...here is hoping that I could just pop them frozen, right into the oven for fresh baked scones.