Monday, September 29, 2008

Blueberry Scone Goodness

I have never made scones. That being said, I have always loved a good scone with a cup of coffee.

So when Joelen of Joelen's Culinary Adventures posted a scone recipe with a million possible iterations, I knew that I had to try my hand.

I made a blueberry version with while wheat flour and the addition of some flax seed meal (which adds just a bit of nuttiness and healthy omega-3 oils).

My version is below.

Blueberry Scones

1 cup all purpose flour
1 cup whole wheat flour
2 tablespoons sugar
3 tablespoons flax seed meal
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter
1 cup heavy whipping cream
1/2-3/4 cup blueberries

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.

2. Place the flour, baking powder, sugar, flax seed meal and salt in a large bowl. Whisk together.

3. Using a pastry blender or your fingertips, quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.

4. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.

5. Add blueberries and gently fold into the dough so that everything is evenly distributed throughout.

6. Gather the dough and all dry flour bits and press the dough into an 8 inch cake pan, then turn the dough out onto a lightly floured work surface. With a sharp knife or bench scraper, cut the dough into 8 wedges.

7. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

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