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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Sweet & fruity dessert scone-goes perfect with coffee or makes a good addition to any meal. Ingredients:
2 cups whole wheat flour, preferably fresh ground |
1/4 cup sugar (or honey*) |
2 tsp. baking powder |
1/2 tsp. salt |
1 egg |
1/3 cup butter |
3/4 cup buttermilk |
1 cup frozen blueberries |
1 tsp. vanilla extract |
rest of stick of butter (3 t) |
1 tsp. cinnamon |
1/3 cup whole wheat flour, freshly ground |
1/3 cup brown sugar |
Directions:
1. Place flour, baking powder & salt into a medium mixing bowl, and stir together. Cut chilled butter into flour mix with a pastry blender until flour is crumbly but butter is not completely incorporated-it should be coarse with little lumps of butter throughout.
2. Lightly beat egg together with milk & vanilla extract. Pour milk mixture and blueberries into flour mixture and stir only until mixture comes together into a lump. DO NOT OVERMIX or the scones will get tough.
3. *****NOTE: If you use honey, you may have to cut the liquid by a couple of tablespoons. I'd start with 1/2 cup buttermilk, then add the rest only if it is too dry to hold together.
4. Scrape dough onto a floured surface and gather it into one big ball, barely patting it together. When it can just be handled enough that it won't stick to your hands, put it onto a greased pan and pat it into a circle about 1/2-3/4 inch thick. Score into 8 wedges, if you desire, then spread topping over scones.
5. For topping, melt butter, then stir in brown sugar and flour.
6. Bake in a very hot oven (425-450) for 20-25 minutes. Since I use frozen blueberries (fresh are rarely available), it usually takes a longer time. You might want to check with a toothpick since the usual touch test might not work on these.
7. Serve immediately. These taste good cold, too, if you manage to keep them that long.
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