Today was my first day back at school. For the next few months Mondays will be filled with Research Methods in Public Health.
The first lecture was actually very interesting. The professor is intriguing and really knows her stuff (something I haven’t encountered all that often). I think I’m going to like Mondays.
The only unfortunate thing about the class is the time it’s held. Like many of my classes last semester, it doesn’t start until early evening, around 5:00. Needless to say I’m always starving about midway through these lectures when the time rolls around that I would normally be eating dinner. But by now I’ve learned to pack a snack. And tonight I brought a leftover scone from a batch I had made this past weekend. So glad I did!
This was the first time I made scones from scratch and they were surprisingly quick and simple to prepare. Yay! You should totally make these. They are delicious, pretty healthy for a scone, and oh so easy to bake.
Blueberry Orange Scones
Makes 6-8 scones
Adapted from Peas & Crayons
For the scones:
2 cups of all purpose flour
1 cup of blueberries (fresh or frozen), filled to the brim
1 flax egg (combine a tbsp of flax seeds and 3 tbsp of water, stir, and let sit about 7-10 minutes until a gel-like consistency is formed)
1/4 cup of almond milk
1/4 cup of plain greek yogurt
1/4 cup of natural, unsweetened applesauce
1/4 cup of sugar
1 tbsp baking powder
1 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp salt
Zest of one clementine and 2 tsp of dried orange peel (if you have some)
For the glaze:
2 tbsp powdered sugar
The juice from 2 clementines
1 tbsp agave nectar
To make the scones, start by preheating your oven to 400 degrees and greasing a bake pan. I used my Silpat baking mat and it worked like a charm!
Grab a large mixing bowl, and combine the flour, sugar, baking soda, baking powder and salt. Then, add in the applesauce and the clementine zest and dried orange peel. Mix well.
In a smaller mixing bowl, whisk together the flax egg, almond milk, yogurt and vanilla.
In the large mixing bowl, create a hole in the center of the bowl by pushing the flour mixture to the sides of the bowl. Pour the wet ingredients into the hole in the center of the large bowl and stir until just combined.
Then, fold in the blueberries by hand. Continue to knead the dough until you have created a smooth, moist consistency.
Form dough into about a 7-8 inch circle on your baking sheet, and cut into 6-8 wedges. Place the scones in the oven for 15-20 minutes, or until a toothpick inserted into the middle comes out clean.
While the scones are baking, you can whip up the glaze by mixing all the ingredients in a small bowl. Once the scones are hot out of the oven drizzle the glaze on top. No matter how badly you’ll want to eat one immediately, I advise you to wait at least 5 minutes if you can…the blueberries become scorching, bursting bubbles of pain if consumed too soon. Don’t say I didn’t warn you. But enjoy!
Here’s to Mondays,