Blueberry Lemon Scones

Dear Turkey,

A little lighter

And fluffier than a more

Traditional scone

Blueberry Lemon Scones

(makes 8, adapted from Cookie and Kate)

Ingredients:

- 2 c flour (I recommend white whole wheat or whole wheat pastry)

- 1 T baking powder

- 3 T sugar

- 1/2 t salt

- 5 T cold butter (frozen is fine), solid coconut oil would work here, too

- 1 T lemon peel (dried is fine)

- 1 c frozen blueberries (no need to thaw) -- for a bonus, throw in some dried blueberries

- 1/2 c yogurt (I used Stoneyfield full-fat vanilla)

- 1/2 c milk (I used whole, but non- dairy milk is fine)

Instructions:

- Use a pastry cutter or fork to chop all ingredients together except for the berries. Try to make the lumps of butter about pea size or smaller, but don't go crazy. Fold in the berries with your hands. This will come together better than a typical scone dough.

- Cover a baking scone with parchment and make a circle of the dough about 1 inch thick on the parchment. Bake at 425 F for 15-20 minutes. Slice like a pie into 8 slices before it's totally cool.

 

Enjoy,

Tofu