Blueberry Walnut Scones
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Pacific Living Pizza Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Ken loves scones; Patti always thought they were too dry and flavorless for the fat and calories involved. Not anymore! These were made with fat free milk and fat free Greek yogurt with no extra sugar. Plus, it’s berry season at our Murrieta Farmer’s Market and a great place to get all natural fresh nuts. These scones were moist and full of fresh tart blueberries and crunchy chopped walnuts. And we got to try out our new 10” cast iron Lodge Round Griddle. On our Pacific Living Pizza Oven, we’ve been having so much fun making all kinds of goodies from main dishes to desserts. Ken made me promise one day really soon to use it for pizza.
Blueberry Walnut Scones
Prep Time: 5 minutes
Cook Time: 10-15 minutes at 425 Degrees (217c)
Grill: Pacific Living Pizza Oven
Pellets: Lumberjack Pecan
Ingredients: Blueberry Walnut Scones
- 1 cup fresh blueberries
- 1 cup walnuts, chopped
- 2 ½ cup baking mix (we used Bisquick)
- ¼ cup, plus 1 tablespoon vanilla non fat Greek yogurt
- ¼ cup fat free milk, plus 1 teaspoon-divided
- 1 egg, beaten
In Large Bowl Mix the Ingredients
Directions: Blueberry Walnut Scones
In large bowl mix together all ingredients except berries & nuts until soft dough forms. Gently stir in walnuts and blueberries.
Pat dough evenly in 10” round cast iron skillet. Patti used the back of a wooden spoon.
Brush on 1 teaspoon milk.
Slightly separate into 8 wedges.
Slightly Separate Into 8 Wedges
Blueberry Walnut Scones
Cooking Directions: Pacific Living Pizza Oven
Cooking on the Pacific Living Pizza Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up).
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature but once you hit it the oven will hold it.
Tonight we will be cooking at 425 Degrees (217c) for 10-15 minutes. Just set your oven safe baking pan or skillet on the shelf. We are using a Lodge Cast iron 10 inch round griddle. After 10 minutes check for doneness by inserting a toothpick into it, if it comes out clean it’s time to pull it.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
In The Pacific Living Pizza Oven
Let’s Eat
Blueberry Walnut Scones
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
