It’s not that I don’t like to bake – I do! But my husband has developed a talent and drive to bake which I will not discourage! He particularly enjoys baking goodies for breakfast – scones, muffins, coffee cakes, etc. He was whining a bit that he loves the flavor and texture of scones made with King Arthur Scone mixes, but feels they are too expensive. (They are! They run between $7-$9 for a package that makes a dozen – crazy!) We have started buying King Arthur Flour when it is on sale – I can’t articulate the difference. Perhaps it is a finer grind of flour, a different type of wheat – but baked goods are just better when made with this brand. They have a website, so you can order items directly from the company, but you won’t save a penny and it will probably cost more, so look in your local grocery store if you are interested in using their products (or keep checking their site for sales). It is a nice website, though! In a moment of inspiration, he looked up scone recipes on the site and found one that would accommodate the ingredients we had on hand, without a pre-breakfast dash to the grocery store!
It was a blueberry scone recipe – we didn’t have any, and it called for vanilla yogurt – also absent from the larder. What we did have was raspberries and a container of Greek-style Honey Yogurt – both acceptable substitutes! It also listed almond flavoring and lemon zest – neither of which went into this batch. I didn’t miss them and you won’t either! The recipe on this PDF is the altered double-batch version he made for us. They are “dropped” instead of kneaded and cut-style scones and was the way the recipe was written.The scones were sweet and had a lovely vanilla-raspberry flavor! No jam or butter needed – all that is built right into the scone!