Blueberry Buttermilk Scones

My dough was so moist and sticky when I put these scones into the oven that I was worried about how they would turn out, but I couldn’t be happier. They have that “just dry enough” scone texture dotted with fat juicy blueberries.

Blueberry Buttermilk Scones (inspired by Skinnytaste)

  • 3/4 cup cold buttermilk
  • 1/4 cup sugar/sweetener
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chilled Country Crock Light buttery spread (must be cold), cut into small pieces
  • 3/4 cup blueberries

Preheat oven to 375 F. Line a cookie sheet with parchment paper and set aside.

Combine flour, baking powder, and salt in a large bowl. Cut in chilled butter until the mixture resembles coarse meal. Gently fold in blueberries. Add wet mixture, stirring until well combined.

Form dough into a 9-inch circle on the cookie sheet, about 3/4 inches thick. Using a knife, cut dough into 12 or 13 wedges all the way through. (I attempted to do this, but my dough was a bit too sticky. If you aren’t able to cut clearly before baking, you’ll still be able to afterward, so don’t worry.)

Bake until golden, about 18-20 minutes. Remove from oven and cut into wedges. Check to see if center of your dough/each wedge is cooked through. If not, place back in the oven and continue baking for another 3-5 minutes.

(photos by Andy)

Whole Wheat Blueberry Muffins

These whole wheat muffins are absolutely bursting with juicy blueberries. They’re not especially sweet and are low in fat so they’re a perfect choice for breakfast that is much healthier than any muffin you’ll find in a bakery. To make them a little bit sweeter/guiltier (worth it), sprinkle the tops of the muffins with turbinado sugar before baking.

Whole Wheat Blueberry Muffins (taken from Prevention RD and altered slightly)

Makes 12 muffins

  • 1 3/4 cup whole wheat flour
  • 1/4 cup cornstarch
  • 1/2 cup sugar or sweetener
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 2 tbsp Country Crock Light buttery spread, melted
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 1 1/2 cups blueberries (fresh or frozen and thawed)

Preheat oven to 325 F. Place cupcake/muffin liners in a muffin tin and set aside.

In a large bowl, combine flour, sugar, baking soda, and salt.

In a medium bowl, mix eggs, melted butter, vanilla, and applesauce. Add to the flour mixture and stir until just blended. Gently fold in the blueberries.

Pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Approximately 105 calories each!
(photos by Andy)

Pumpkin Bagels

I think my family burned out on sweets after the cookie-heavy holiday season, so I’ve been making more savory baked goods/meals/snacks so that I’m not the eating my way through full batches alone. While the last bagels I made were eaten quickly, I expect these pumpkin bagels will have an even shorter lifespan. They have a great texture and a nice pumpkin flavor, and I’m much happier with the way this batch looks. I’m looking forward to breakfast tomorrow.

Pumpkin Bagels (based on a recipe from Savory Simple)

Makes 7-9 bagels depending on size.

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 1/2 tbsp sugar
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1/2 cup pumpkin puree
  • 1/2 tsp ground cloves
  • 1/2 tbsp nutmeg
  • 1/2 tbsp cinnamon
  • 1/2 tbsp cornmeal, for sprinkling pan

In a stand mixer, whisk the water, yeast and 1.5 tbsp sugar. Allow it to proof for 3-5 minutes. In a separate bowl, whisk together flour, salt, and spices.

Add the pumpkin puree to the yeast mixture and mix using a dough hook, then begin to slowly add the flour mixture.  Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour.  You want to mix it until the dough is no longer sticky.  After 5 minutes if the dough is sticky, you can incorporate another 1-2 tablespoons of flour.

Form the dough into a ball and place in a lightly greased, large bowl.  Cover and allow the dough to double in size, around 1 hour.

Remove the dough and punch it down.  Divide into equal pieces, 2-4 oz each depending on how big you like your bagels.  Form each piece of dough into a ball. Create a hole in the center of each ball of dough and form into a bagel shape. Repeat with the rest of the dough.  Place on a lightly greased surface and let rest until risen but not doubled, 20-30 minutes.

Preheat the oven to 400 F and bring about 2 inches of water to boil in a wide saucepan.  Line a baking sheet with parchment paper and sprinkle with cornmeal.

In batches, place bagels into boiling water (they should float immediately). Boil the bagels for around 30-60 seconds per side (longer boiling times result in chewier bagels).

Place the bagels on the prepared baking sheet. Bake for 30-35 minutes. Allow to cool before serving.

(For 9 bagels, each bagel will be about 150 calories)

Whole Wheat Bagels

I woke up feeling absolutely awful and sick this morning so, like any logical person, I played hooky from work and made bagels! I’ve been pretty intimidated by the whole idea of bagel-making, but when I found a recipe that seemed to simplify the process a bit, I decided it was time to try.

I won’t claim to be a bagel master just yet, but these bagels had the necessary components (slightly crisp outside with a chewy and flavorful inside) so I can overlook the fact that they aren’t perfectly rounded and munch away! I topped some of my bagels with minced onion flakes, but you could leave that out or replace with your own preferred topping.

Whole Wheat Bagels (based on Emma’s recipe at Food Coma)

Makes 8 bagels

  • 2 teaspoons active dry yeast
  • 1 1/2 tablespoons sugar
  • 1 1/4 cups warm water
  • 3 1/2 cups bread flour
  • 1 1/2 teaspoons salt
  • 2 tsp minced onion flakes for topping (optional, enough for all 8 bagels)
  • 1/2 tbsp corn meal to prepare baking sheet.

In a small bowl combine the sugar and 1/2 cup warm water and stir until sugar has dissolved. Add yeast and let mixture sit and fizz for 10 minutes.

In the meantime, in a large bowl or in a stand mixer fitted with a dough hook combine the flour and salt. Add in the yeasty water and the remaining water. Knead by hand or with your mixer for 6-8 minutes. You want the dough to feel very elastic-like. Place dough in a well oiled bowl and cover. Let it rise for 1 hour.

Turn out onto a floured surface and cut into 8 pieces. Knead and shape each piece into a bagel shape. Place these on a pan, cover and let them rest for 10 minutes.

Preheat oven to 425 F. Get your pot of water ready (you only need about 2 inches of water). Bring to a boil and lay a bagel in the boiling water; it should float. Let it boil for a minute, then using a slotted spatula or spoon, flip it and let it boil on the other side for a minute. Place on baking sheet lightly sprinkled with corn meal. Repeat with all the bagels.

Bake at 425 F for 20 minutes.