[it actually doesn't take that long; I'm just lazy]) and ended up having to add a bit more yogurt than the recipe called for in buttermilk because the dough seemed a little too dry. For the fresh fruit element, we chose two varieties of plums with the skin on. We may have put in too many (if there is such a thing), because the plum bits didn't want to incorporate into the dough and it was a little hard to spread out in the pan.
I'm convinced our oven will always take longer than recipes say, so the scones stayed in a while extra, just like the brownies. The plums on top deceived me and made me think the dough was still raw, but it was the moisture from the fruit keeping the dough slightly gooey. After we left everything to sit while we did our nine-mile long run, we came back to some perfectly baked scones. Runner's World suggests these as a pre-run snack, but we're using them as breakfasts for the week—one batch makes between eight and ten, depending on how large or, in my case, crappily you cut them. In any case, these also get five stars. (Side note: I can't WAIT to make them with different combinations of fruits! Raspberries, cherries, blueberries!)
This is the image. The one I fell in love with.
Having these edibles ready to go sets up the day for success. Before, if we didn't have breakfasts ready to go, we'd likely stop at a coffee shop or I'd make my famous "mocha" at work (half coffee + half water + two creamers + hot cocoa packet = NOT healthy). I really enjoyed prepping these delicious baked goods—and I think Jono did, too, or he's at least enjoying the spoils. Knowing that they don't need to be classified as guilty pleasures or things you'd eat only on cheat day makes it even better. So if you're thinking of trying a new recipe, especially one with alternative ingredients, I say you should go for it!!