Tuesday, December 4, 2012

Blackberry Scones

1 1/2 cups whole wheat pastry flour
1/2 cup spelt flour
1/2 cup almond meal
1/2 cup unbleached all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup Greek yogurt
1/2 cup milk
1 cup black berries, cut in half

Preheat oven to 400 degrees. Sift all dry ingredients in a large bowl, don't sift the almond meal, just add it to the bowl with the other dry ingredients. Cut in the butter. Add the yogurt mixture and stir to blend. Add the berries and gently mix in. on a floured surface dump the dough and knead into a soft  flat rectangle. You will need to keep flour on your hands as you do this the dough will be sticky. Four the dough into 2- 3 inch balls. Place them on a parchment lined cookie sheets or biscuit pans and flatten slightly. Bake for 15 minutes. Remove to cooling racks. Serve cold or warm.

A lunch of Blueberry Scones and boiled eggs sprinkles with slat, pepper and black sesame seeds.

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