Blissful Blueberry Scones

Blueberry Scones: recipe from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery

Ingredients:

3 1/2 cups all-purpose flour, plus extra for dusting
1 handful of wheatgerm, whole wheat flour, or cornmeal (optional)*
2 very heaped tablespoons baking powder
2 heaped tablespoons of superfine sugar
1 teaspoon salt
grated zest of 1 lemon or 1 orange
scant 1/2 cup unsalted butter, cut into small pieces, plus extra for greasing
2 handfuls blueberries**
2 eggs
about 1 1/4 cups whole, semi-skimmed, or soy milk
1 tablespoon demerara (light brown) sugar
cream fraiche, to serve

Directions:

Preheat the oven to 400 degrees F and grease a baking tray with butter.

Sift the all-purpose flour into a bowl and add the wheatgerm or whole wheat flour or cornmeal, if using. Mix in the baking powder, superfine sugar and salt, then add the butter and rub in with your fingers until the mixture resembles fresh breadcrumbs. Mix in the lemon or orange zest. Add the blueberries and mix well.

Beat one of the eggs in a measuring cup, then add enough milk to reach the 1 1/4 cup level.

Make a well in the middle of the dry ingredients, pour in the liquid, and use a fork to work in the dry ingredients. Finish by hand but without overworking the mixture- just lightly bring everything together to form a softish but firm dough If it is too dry add a little more milk, and if it's too sticky add some more flour. It must not be sticky at all.

On a lightly floured surface, pat or roll the dough into a solid shape about 1 1/4 inches thick. Using a 2-inch cutter, cut the dough into rounds and place them on the greased baking tray so that they almost touch. Beat the remaining egg and use to glaze the tops of the scones.

Sprinkle with the demerara sugar and bake for 15-20 minutes until lightly golden.

The scones will stick together, so take them gently apart when they have cooled a little.

*I used a handful of whole wheat flour.
**I used a handful of blueberries and a handful of raspberries

I also will bake them on a larger baking stone next time and space them out more.