Breads

1. Scones
2. Health Blueberry Scones
3. Nancy’s Banana Bread

Scones

• 2 c flour
• 1/2 t salt
• 3 T sugar
• 3 t baking powder
• 1/4 c oil
• 3/4 c water

1. Mix dry ingredients. Add wet ingredients and mix
2. Knead and cut to shape
3. Bake at 400 for 15-20 min

OPTIONS

• Add orange zest and frozen cranberries (vanilla too?). Squeeze orange zest into sugar. Glaze with orange juice/icing sugar mixture.
• Lemon zest and frozen blueberries
• Shredded cheese ands chives

Health Blueberry Scones

• 1 ½ cups (180g) white whole wheat flour or gluten-free flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tbsp (28g) unsalted butter, cold and cubed (see Notes!)
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup
• 3 tbsp + 2 tsp (55mL) nonfat milk, divided
• 1 tsp vanilla extract
• ½ cup (80g) fresh blueberries

1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs.
3. Make a well in the center, and add in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Stir until just incorporated. Gently fold in the blueberries.
4. Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet. Brush with the remaining milk.
5. Slice the circle into 8 triangular segments with a sharp knife (but don’t separate them!).
6. Bake at 425°F for 18-22 minutes, or until the tops are golden. Cool on the pan for 5 minutes before transferring to a wire rack.

Nancy’s Banana Bread

• 3 ripe bananas, mashed
• 3/4 cup sugar
• 2 eggs, slightly beaten
• 1.5 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chopped walnuts

1. Combine bananas, sugar and eggs in a medium mixing bowl.
2. Stir in flour, salt and baking soda. Add walnuts and mix
3. Place in a greased, floured loaf pan
4. Bake at 350 for 55-60 min