Maxi Blueberry scone
There was a good price on fresh blueberries the other day, so I could not resist.
We all love them on our breakfast yoghurt with homemade muesli (granola) –
But of course they are also wonderful in pies, muffins and scones.
I made this quick monster scone:
11/3 cup wheat flour
1/2 cup rye flour
1 TBSP baking powder
1/2 tsp salt
3/4 stick cold butter
3 TBSP milk
11/4 pound fresh blueberries
4 TBSP sugar
1 tsp lemon rind
1/2 tsp powdered cinnamon
1 egg or a little cream or milk
2 TPSP pearl sugar
In a large bowl, whisk together the flours, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
In a small measuring cup combine the beaten egg and milk. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scone will be tough.
Roll the dough out on a piece of baking paper – to at rectangular about 10 by 12 inches.
Spread the berries on the dough. Mix the lemon rind, sugar and cinnamon and sprinkle it over the berries. Roll the whole thing together like a jelly roll, close the ends by pressing the dough together and place the roll on a baking pan.
Brush the top with a little beaten egg, cream or milk. Sprinkle with pearl sugar and bake in the oven for about 25 minutes at 400 degrees F (200 degrees C).