River Running and Yogurt Lemon Poppyseed Scones

I feel that it is my duty as a blogger to share all types of lessons with you, both good and bad. Recipe flops should come along with recipe wins. Just so you don’t make the same mistakes I do. But you are probably smarter than me and know better already…

Well yesterday, I was going for a beautiful run along the river, minding my own business as I jammed out to JBiebs and CRJepsen (don’t judge ) and let me just say, I exceeded my daily protein intake for the day. I.e. I can’t run with my mouth shut (can’t breathe through my nose) and all of the little flies and gnats that love being down by the river decided that my mouth would also be a perfect home for them. I can’t tell you how many times I would breathe a gnat in, get skeeved out, try to breathe through my nose better, only to open my mouth to let air in and another one would fly in. Moral of the story, either learn to breathe through your nose, or don’t run outside when it’s buggy. Lesson learned. Sort of.

Phew, I hope at least a few of you can appreciate that story.

Moving on to happier things…

After my buggy run I came home and made these scones. I wasn’t sure how the yogurt would affect the texture, but it worked out great. They were perfectly moist, yet still buttery and flaky like a scone should be.

I made them in my food processor using the dough blade and it was super simple, but you could easily go this in a bowl by hand. Just “cut the butter in” using 2 knifes or a pastry blender. No matter how you do it, you want to make sure you use cold butter.  This is the best way to get that perfect flaky texture.

I think I may have a new morning baked good to rival my raspberry mango muffins.