Wednesday, January 4, 2012

Wheat blueberry scones

These days I tend to use as much whole wheat flour in my baked goods, as possible without loss of flavor and diminishing the quality of the food's texture. Whole wheat includes more of the fiber necessary for a healthy diet; furthermore, it retains the essential oils and other micronutrients contained in wheat. It does reduce the shelf life of the flour. Unfortunately, not only do the oils oxidize and become rancid, but various fungi can grow on the unmilled grains, and in the preparation of whole wheat flours there is a higher likelyhood that these are included in the milled grain product. However, considering that most foods that are good for us are also preferred my bacteria and fungi...I keep using whole wheat and hoping that the benefits outweigh the costs.

1 cup whole wheat flour
1.25 cup white flour
1.5 tsp baking powder
0.5 tsp baking soda
5 tbsp sugar
2/3 cup buttermilk
1 tsp vanilla
0.25 tsp salt
1 stick butter
1/3 cup frozen blueberries

Mix the flours, baking powder, soda, sugar and salt. Cut in the butter to pea-sized bits.

Mix the vanilla with the buttermilk. Pour in the liquids and add the blueberries. Minimally working the dough, bring it together into a ball. Press into a 0.75-inch thick rectangle on a well-floured surface.

Cut into eight pieces, brush with milk, sprinkle with sugar. Bake in a preheated 375F oven for 15 minutes, until lightly browned. Cool on a cookie rack. Serve warm, with lemon curd.

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