Thursday, August 28, 2008


Last night I made yogurt! Greek yogurt! It is thick and creamy and delicious with honey. This morning I made pancakes with the leftover whey and ate them with blueberries I picked this week, and home made yogurt. How balls out is that? And speaking of breakfast here is a tasty fast and awesome recipe.

My Favorite Scones! (from Martha Stewart) I have been making these since college. Lets all pretend it hasn't been that long. Here's the recipe:

1&1/4 cups whole wheat flour
2 cups all purpose flour
3/4 cups sugar
1 teaspoon baking soda
2&1/2 teaspoons baking powder
2&1/2 cups rolled oats (not quick oats)
1 cup dried cherries, blueberries, cranberries, one or all of these or something else
2&1/2 sticks chilled butter cut into 1/2 inch pieces
2/3 cup buttermilk

Combine all dry ingredients and chopped cherries, in the bowl of an electric mixer with the paddle attachment.

Add butter and mix on medium-low until it resembles coarse meal. Add buttermilk and mix until combined.

Turn out mixture onto a clean work surface. With hands quickly pat mixture into a 16 by 3&1/2 inch rectangle that is 1&1/2 inch high. Score the rectangle into ten triangles. Cover with plastic wrap and chill for about two hours.

Cut into triangles. Now you can either bake at 350 degrees for about 30 minutes until light and golden, or you can put into a plastic bag separated with waxed paper until you are ready to bake 'em. They keep at least a month, but they have never stayed in the freezer longer than that. Brush with cream and sprinkle with coarse sugar before you bake them if you have it on hand. They are good without it too. Also they like to have about two inches of room on the baking sheet.

These are so so so good and you can wake up, preheat the oven, put on a cup of coffee, take a shower and be done in time for Fresh Baked Scones!


Laura said...

Yay for foods that go in the freezer! And how did you make your yogurt without a yogurt maker? I'm dying to know (so I can do it too. . .)

Laura said...
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