We bloggers blog for many reasons – the drive to share experiences, the need to find a voice, the need to ask and answer questions among like-minded people, the desire for a creative outlet or hobby, or the excuse to hid from our kids in the office . But whatever the reason, most of us soon discover that fellow bloggers are a supportive, fantastic collection of individuals. I don’t know a single blogger that started blogging because they wanted a new circle of friends. But the truth is, when you crack open this nut – you will find it is full of … well, nuts (but only in the good way, of course!) Every once in a while, it is easy to get lost in the details this experience that is part creative, part technical, part cooking, part photographer… it is a lot of parts.
My Blogger BFF (her official title) Kristine, from The Pink Sprinkle and I decided that we wanted to create and blog at least once a week because it is fun. That is it. Just because it is fun. We have shared so many ideas and talk so often that we have jokingly started to call ourselves The Whole Sprinkle. Maybe we’ll get a logo made. 🙂 Every once in a while we’ll pick a topic and go make our own recipes, then come back and share them with each other and with you. All talk of blog blahs are banned – no Search Engine Optimization, no discussion of the latest theme update that blew up everything that I just got working, no frustration when the pictures don’t turn out perfectly (that one is totally me – I get frustrated, Kristine gets published. Grrr….), and no talk of website redesigns (ahem, that one was for her, I’m not bitter or anything.)
This week we wanted to make SCONES!!! Of course there are no processed ingredients because this is Whole Food | Real Families. But you are not going to miss them! However, you should pop over and check out Kristine’s fabulous Pumpkin Scones and see how she and I view Frosting differently… Just sayin’. So go make these scones and then go make the frosting and try not to eat it all with a spoon before frosting some scones!
If you want to see another tale of The Whole Sprinkle check out my Chicken Pot Pie recipe with a pie crust topping and Kristine’s recipe over here with a biscuit topping. Or if you would like to see more scones, check out these super good Blueberry Scones with a Maple Lime Drizzle.
- 2 cups white whole wheat flour
- 1/3 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 tbsp unsalted butter, frozen
- 1/2 cup Greek Yogurt, Plain
- 1 large egg
- 1 tbsp pure vanilla extract
- 8 oz cream cheese, softened
- 4 tbsp butter
- 1/2 cup 100% pure maple syrup more or less to taste
- 1 tbsp vanilla extract
- 2 vanilla beans
- pinch of salt
- Heat oven to 400 degrees and move rack to the lower middle position.
- In a mixing bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Then grate the frozen butter into the flour mixture on the large holes of a box grater. Work the butter into the flour until it becomes like course meal. You can also do this step in the food processor.
- In a second bowl, whisk Greek yogurt, the egg, and vanilla extract until the mixture is uniform.
- Using a fork, stir the Greek yogurt mixture into flour mixture until large dough clumps form. Then use your hands to press the dough into a ball. (There may not seem to be enough moisture at first, but as you work the dough it will come together.)
- Turn out the dough onto a lightly floured surface and pat it into an 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles. Place the triangles on a cookie sheet lined with parchment paper about an inch apart. Bake until golden, about 15 to 17 minutes.
- By all means eat them now while they are hot! But if you are feeling really decadent, allow them to come to room temperature before frosting them with Vanilla Bean Buttercream Frosting.
- Note: If you are planning to frost your scones - of course you are! - The frosting comes together quickly while the scones are baking. Just add the cream cheeese, butter, vanilla, maple syrup, the seeds from the vanilla beans, and a pinch of salt to your stand mixer (or a bowl and whisk by hand) and whisk it until it is whipped and the consistency you want it to be! If you frost the scones while they are still warm, keep in mind there are no processed ingredients in this frosting so it will melt and get all drippy and runny down the scones... Oh wait. I think I need to sit down...