I thought I would make these wonderful scones to take to a friends house. I thought I would use some whole wheat flour instead of regular flour. (it might have even been Whole Wheat Pastry Flour- still I do not recommend it!) BIG MISTAKE!!! They were awful!!!
But when done right, the scones should look like this:
Lemon Blueberry Drop Scones
1C whole wheat pastry flour
... 1C flour
2 tsp baking powder
1 tsp grated lemon peel
1/4 tsp salt
1C Vanilla yogurt
1 T lemon juice
1 egg
1/4 C butter, melted
1 C fresh or frozen blueberries
glaze
1/2 C confectioner's sugar
1T lemon juice
1/2 tsp grated lemon peel
in a large bowl, combine the first six ingredients. In another bowl, combine yogurt, egg, and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoons 2 inches apart onto a greased baking sheet. Bake at 400 degrees for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
1C whole wheat pastry flour
... 1C flour
2 tsp baking powder
1 tsp grated lemon peel
1/4 tsp salt
1C Vanilla yogurt
1 T lemon juice
1 egg
1/4 C butter, melted
1 C fresh or frozen blueberries
glaze
1/2 C confectioner's sugar
1T lemon juice
1/2 tsp grated lemon peel
in a large bowl, combine the first six ingredients. In another bowl, combine yogurt, egg, and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoons 2 inches apart onto a greased baking sheet. Bake at 400 degrees for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
Note to self- Follow the recipe!!!!!! Do not alter! What a waste of time and ingredients.
