Blueberry-Lemon Scones

 Ingredients

  • 1/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 tbsp coconut oil
  • 1/3 cup blueberries
  • Zest from 1/2 lemon
  • 1/4 cup milk
  • 1/4 cup kefir
  • Turbinado sugar for sprinkling

Method

  1. Preheat oven to 400F
  2. Combine flour, baking powder, sugar and salt in bowl
  3. Add coconut oil and mix with fork until mostly mixed (it should look a bit mealy)
  4. Zest lemon into bowl
  5. Add milk and kefir to bowl, and mix with spatula until all the dry ingredients are incorporated.  Do not overmix
  6. Reserve about 1/4 cup of dough, and then mix in blueberries
  7. Shape dough into flat circle, about 6" diameter and 1" thick.  Use reserved dough to top, so that blueberries are covered
  8. Sprinkle liberally with turbinado sugar
  9. Cut into 6 equal-sized wedges and separate slightly on baking sheet
  10. Bake for about 25 minutes, until temperature reaches 206F

Notes

  • Based on recipe by Serious Eats
  • We use a dough scraper to cut the dough, which is then also useful for clean up of the counter
  • We use frozen blueberries, which are best straight out of the freezer to minimize blueberry stains on the dough.  It doesn't change the flavour, just the presentation
  • Goes well with a Ceylon tea from Avonlea Hill Estate

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