I'm back for ARF! Last week, I got busy and just didn't get a post up in time...but this week, I return with a berry filled scone. After posting about the banana scones a couple of weeks ago, I went in search of a blueberry scone. What I came across was a recipe from Eating Well (I really think I may change subscriptions from Cooking Light to Eating Well...any thoughts on that?) that I adapted a bit to make it blueberry. They are not sweet scones, but the blueberries add the perfect amount of sweetness and tartness. To me, it was just so much fun to bite into a blueberry and have its flavor meld with the wholesome wheatiness of the scone. So, try these out...they're healthy and yummy! One of the things a favorite pediatric attending told me...if you tell your child such-and-such is a treat, he'll think it's a treat. SO, if you bring you child up on less sweet muffins/scones, he'll think that's how they should be rather that the sweeter version. Sweet or not, these are very good! Check out the other great recipes over at Cate's. Whole Wheat Blueberry Scones
4 tablespoons (2 oz.) reduced-fat cream cheese, cut into small pieces
2 tablespoons butter, cut into small pieces
2 cups whole-wheat pastry flour (I used 1 1/2 cups whole wheat (regular) and 1/2 cup bread flour b/c I didn't have pastry flour)
2 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup blueberries
2/3 cup buttermilk
Preheat oven to 400°F. Lightly oil a large baking sheet or coat it with nonstick spray. Place cream cheese and butter in freezer to chill, about 10 minutes. Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. Cut cream cheese and butter into flour mixture using a pastry blender or your fingers until it resembles coarse meal. Add blueberries and gently incorporate. Make a well in the flour mixture. Add 2/3 cup buttermilk, stirring with a fork until just combined.
Transfer half of dough to a well-floured surface and gently press into a circle about 1/2 inch thick. With a floured knife or pastry blender, cut into 8 wedges. Transfer to prepared baking sheet. Repeat with remaining dough. Bake scones for 12 to 15 minutes, or until golden and firm. Transfer to a wire rack to cool slightly. Serve warm.