Back with Berry Scones

I know, I know…I have been MIA for the past 2 months! What happened, right? I am not sure what it was, but I had no desire to blog. While I was cooking, most of the items were nothing exceptionally special, so that in combination with a lack of desire to blog led to a uneventful blog. However, I have had a new burst of blogging and cooking energy, so hopefully I will stick with it for awhile. I just got a new cookbook last week – The Best of Cooking Light, Everyday Favorites. It is nothing short of amazing. While I do have many amazing food blogs I follow, there is just something about a book that you can hold onto and flip through to find a what to make for dinner. I am guessing a lot of me recipes will be coming from this book, or my recently renewed subscription of the magazine. I love cooking light because the food tastes good and is good for you. One of their goals is to make food we love to eat healthier without losing all of the flavor. Well, they succeeded with these scones! You could use any frozen fruit you want. I chose a mixture of strawberries, blackberries, blueberries, and raspberries, because that is what I had on hand. Enjoy with a big cup of coffee 🙂


Berry Scones

(Slightly modified from the best of Cooking Light everyday favorites)

 Ingredients

·         ½ cup skim milk

·         1/8 cup granulated sugar

·         1/8 cup brown sugar

·         2 tsp lemon juice

·         1 tsp vanilla extract

·         1 large egg

·         1 cup all-purpose flour

·         1 cup whole wheat pastry flour

·         1 tbsp baking powder

·         ½ tsp salt

·         3 tbsp chilled butter, cut into small pieces

·        
1 ½ cup frozen berries

·         ¼ cup slivered almonds

·         Cooking Spray

·         1 large egg white

·         2 tbsp granulated sugar

 Directions

1.       Preheat oven to 375F and coat a baking sheet with cooking spray

2.       Combine the first 5 ingredients in a medium bowl and whisk.

3.       Combine flour, baking powder and salt into a large bowl and mix well. Cut in butter with a pastry blender, 2 knives, or your hands until a coarse meal is formed. Add berries and almonds and stir well.

4.       Add the milk mixture to the berry-flour mixture and stir until the dough is just moist – it will be sticky!

5.       Turn the dough onto a well-floured surface. With flour on your hands, pat into an 8-10 inch circle. Cut into about 12 wedges. With floured hands, transfer each wedge to the baking pan.

6.       Coat the dough with egg white and sprinkle with sugar.

7.       Bake for 18 minutes, or until golden brown. Serve warm.

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