Thursday, November 4, 2010

Park Model hour with the girls!

I love to have company.  A perfect Blue Berry Scone + coffee made with beans freshly ground...the beans must have a slight hint of chocolate.   I am in heaven.  Add a couple of friends on a sunny morning sitting on the deck in the shade.  Topping it all off is a set of coffee stirring spoons I found online at Amazon.  What can I say....

Image from MoMA
Don't forget to visit Fab Over 50!
Wendy's Blueberry Scones
Serves 10
1 cup all purpose flour
1 cup whole wheat flour
3 Tbsp. sugar
1/4 cup unsalted butter, chilled
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup low-fat vanilla yogurt
2 Tbsp. low-fat or fat free milk
6-8 oz. fresh blueberries
Preheat an oven to 450*F (425*F for convection ovens). In a mixing bowl, toss together flour, sugar, salt, and baking soda. Slice up butter into cubes and add to flour mixture. Using a pastry blender, two knives, or your fingers cut butter into flour mixture until the butter is the size of peas. Mix together yogurt and milk, and add to the flour mixture. Do not overmix! This is key to making any quick bread. Add the blueberries carefully. Pour mixture onto cutting board sprinkled with flour. Knead the mixture gently 2-4 times. Pat into a circle about 1 inch thick. Using a knife or dough cutter slice like a pizza into 10 wedges. Place onto a baking sheet and bake for 8-12 minutes or until golden on the edges. Serve with fresh fruit!

  From Edible Nutrition
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