June 7, 2012

Acute How-To: Blueberry Yogurt Scones

Until recently I have not been a big fan of scones. I find the average scones sold at the big name coffee houses to be dry, flavorless, and overall blah. A total waste of calories.

Recently, I had the most amazing scone at a local bakery and my scone-hating ways were changed! I decided to create a healthier version of scones at home. I wanted ones that were moist and flavorful, but not loaded with butter, so I supplemented a small amount of butter with a low fat yogurt. I have tried this recipe with blueberries and with mixed berries – both are fantastic.

BlueberryYogurt Scones

{makes 12}

  • 1 1/2 cups all purpose flour
  • 2/3 cup whole wheat flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup berries {I used fresh blueberries}
  • 3 tablespoons melted butter
  • zest from one lemon
  • the juice from one lemon
  • one egg
  • 1/4 cup water
  • 6 ounces non-fat or low-fat yogurt…any flavor {I used low fat greek blueberry yogurt}

1. Heat oven to 400 degrees.

2. In a large bowl, mix together the dry ingredients with a whisk {both flours, sugar, baking powder, baking soda, and salt}.

3. In another bowl, mix together the egg, melted butter {make sure it isn’t too hot}, the yogurt, the lemon zest, and the lemon juice. Add in the berries and fold all the wet ingredients into the dry ingredients. The dough will be slightly crumbly, so you will need to work it together with your hands.

4. Lightly flour a clean surface and gently kneed the dough on the surface until all comes together. Form into a disc and cut into 12 equal portions.

5. Line a baking sheet with parchment paper and bake scones at 400 degrees for 20 minutes.

These scones are the best served warm – enjoy!

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July 21, 2011

Acute How-To: Summer Berry Cobbler

Throughout the summer, I love to eat and cook with berries.  They are the freshest during the summer months which makes them extra delicious.

One super simple berry dessert recipe is a cobbler.  A cobbler is kind of like a pie, except that it takes very little effort or baking skills.  So, if you don’t fancy yourself much of a baker, don’t worry because this recipe is so easy.

What you will need:

  • About three cups of berries – I used a mix of blueberries and strawberries – but use whatever you love.  Peaches and plums are also amazing cobbler fruits.
  • Whole wheat and all purpose flour
  • white sugar
  • corn starch
  • vanilla extract
  • baking powder
  • salt
  • fat free sour cream
  • butter
  • water

Step One:

Wash and slice {if needed} the fruit and place in a square glass baking dish.  Sprinkle 1 tablespoon sugar, 1 tablespoon vanilla extract, and 1 teaspoon corn starch over the fruit – toss all to combine.

Step Two:

In a separate bowl, whisk together ¾ cup whole wheat flour, ¼ cup all purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.

Step Three:

Dice three tablespoons of cold butter into small cubes and cut the butter into the flour mixture.  You can do this using a pastry cutter or with two knives.

Step Four:

Mix ½ cup fat free sour cream into the flour mixture and then slowly pour in 1/3 cup of cold water – stirring so that all is combined and you have a thick biscuit like batter.  If the batter is too thick – add an extra drop of water.

Step Five:

Spoon the batter over the fruit and bake at 350 degrees for about 50 minutes.  You will know it is done when the fruit is bubbling and the top is a pale golden brown.

 Serve warm or at room temperature – enjoy!

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