Confession time. I have been having a creativity block. I am pretty sure this is because I am a high school teacher, and there is only 5 school days left this year. When I was getting ready yesterday I checked for grey hairs...there were none {phew}. This not only shows how stressed I am, but most importantly my brain is not fully functioning. I need summer. I am only 24 years old {for only 5 more days}, I should not be checking grey hairs. Anyways, I decided that I needed to try a new recipe to get me out of my funk. These scones were yummy! If you have read any of my other recipes you know I find a lot of them from Tasty Kitchen. Well, I am excited to tell you that this one is all me. Yep. I finally decided to live on the edge
The Goods:
- 1 cup bread flour
- 1/2 cup flour
- 1/2 cup oats
- 1/3 cup sugar
- 2 teaspoons baking powder
- 6 TBSP butter
- Zest from one lemon
- Juice from one lemon (about 2 TBSP)
- 1/2 cup Greek yogurt
- 1 egg
- 3/4 cup blackberries (or more...follow your heart)
The Glaze Goods:
- 1 cup powder sugar
- Juice from one lemon
1. Preheat oven to 350.
2. Combine flours, oats, sugar, and baking powder in a large bowl. Cut in the butter. To be honest, I was wanting to make the scones partially with whole wheat flour. Turns out I didn't have whole wheat flour...I had bread flour. So, I said "why not?" I am not sure if it made a big difference.
3. Add the zest, juice, yogurt and egg. Stir gently with a fork.
4. Place mixture on a floured cutting board, and knead until it reaches a good consistency.
5. Form your dough into a larger circle, {this is really a cylinder} about 1 inch thick.
6. Sprinkle with sugar, and cut dough into triangles that are equal in size.
7. Bake for 13-18 minutes. Combine your glaze ingredients. When scones are completely cool drizzle with glaze. Enjoy!
Grace, peace, and be sure to enjoy some sweets!
{Leslie}
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