2cupsflourI used 1 1/2 AP flour and 1/2 whole wheat flour
1tablespoonaluminum free baking powder
1 1/4cupnon-fat yogurt
1cupblueberriesfresh or frozen
1tablespoonsugar for topping
Preheat oven to 375° convection or 400° conventional.
Combine dry ingredients. 1 1/2 cup flour, 1/2 cup whole wheat flour, one tablespoon aluminum-free baking powder, 1/2 teaspoon baking soda, one teaspoon salt, and three tablespoons sugar.
Add 1 1/4 cup non-fat yogurt and 1/2 teaspoon vanilla. Mix until all incorporated.
Add one cup blueberries. Frozen is fine. Fold in until well distributed.
Lightly dust a baking mat with flour. Place dough in the middle of the pad. With lightly flour-dusted hands form into an 8-inch disk.
Cut into 8 wedges and then separate them on the pad for some expansion space.
Lightly dust with one tablespoon sugar.
Transfer baking mat to the baking tray. Bake until golden brown. About 18 minutes for me.
Move to cooling rack but excellent served warm.
Frozen or fresh blueberries will do.
You can vary the ratio of the flours, but this is a nice compromise for texture and taste while still being moist.
If you want a little "fluffier," the use 100% all-purpose flour, but it will still be firmer. The texture will be more "heavy" than a normal scone. If you want flaky, then you will need a different recipe.
You may use Greek yogurt if you want, but there will be a bit more of a yogurt taste. I initially stated not to use Greek but now feel it is fine.
Variations with other berries and additives discussed in the post.
Store sealed at room temperature for 3-4 days and frozen for 3-4 weeks.
Zero Fat Note: Flour and blueberries have a very small amount of fat. Fat-free yogurt may have a bit depending on the brand. But there is less than 0.5 grams per serving and the FDA calls that zero.
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