Last week, I bought some frozen wild blueberries. This morning, I was trying to come up with something nice to have for breakfast. Dale was heading out of town on business in the afternoon, we had worked quite hard last week, and we hadn’t eaten too terribly. So, I came up with the idea of scones. After a bit looking for recipes that didn’t include buttermilk or cream, I found one that I could modify for a bit.
1. Pre-heat oven to 375 degrees F.
2. Whisk together 2 cups of flour, 1 tablespoon of baking powder, and a half teaspoon of salt. Cut in three and a half tablespoons of well-chilled butter until mixture resembles a coarse crumb.
3. In a separate bowl, whisk together 1 egg, a half cup of skim milk, a quarter cup of sugar, an eighth teaspoon of lemon extract and a dash of cinnamon.
4. Stir a quarter cup of frozen blueberries gently into the flour mixture.
5. Combine the egg mixture and the flour mixture by folding gently with a rubber spatula.
6. When almost combined, move dough to a lightly floured surface. Press together with your hands. Be careful not to destroy the blueberries. Some may break. The dough should still be blond and not colored with blueberry. Form into a round disk. Cut into six wedges.
7. Place onto a cookie sheet lined with parchment paper. Place in the oven and bake for 18-20 minutes, or until golden brown on the bottom.