This week I Made:

Healthy Lemon Blueberry Scones

Mine look totally different from the ones in the link for a couple of reasons. First, I was too lazy to go hunt down whole wheat pastry flour, so I used a cup of all purpose flour mixed in with another half cup of wheat flour (I think that may have removed some of the healthy-ness from it too).

Second, I was once again too lazy to go hunt down a pastry cutter, so I just threw in some small chunks of butter and mixed until I got bored (which wasn’t very long).  That resulted in butter chunks melting and seeping all over the place.

Third, that whole part about mixing the blueberries gently…yeah right.  How does one knead dough gently??? A bunch of them exploded and gave the mixture a purple tint and well…I may have also added too many blueberries (what? I love blueberries).

Still despite all that, it turned out pretty good. The lemon compliments the blueberry nicely, it’s not too sweet and unlike the scones at starbucks, they’re rather moist and almost fluffy.  They’re a bit gritty though, which I think is a result of using too much whole wheat flour or maybe it’s that damn raw sugar…