Imperial Scone
11 oz. whole grain flour
1 ½ tsp baking powder
¼ tsp baking soda
2 tbsp white sugar
1 tbsp brown sugar
¾ tsp fine salt
⅛ tsp ground cinnamon
⅛ tsp grated nutmeg
1 tbsp. lemon zest
4 oz. frozen butter
1 cup blueberries
1 tsp vanilla extract
¾ cup sour cream
¼ cup milk
1 cup blueberries
1) In a bowl add all the dry ingredients. Add the lemon zest and mix well.
2) In a measuring cup mix the sour cream and milk until the form a thick liquid. Add the vanilla extract and ¾ cup of the sour cream liquid to the dry ingredients using a spatula and adding in ¼ cup increments ensure even distribution. Add the blueberries with the last ¼ cup of sour cream liquid. (You should have ¼ cup left over. Set aside.)
3) Once the dough starts coming together place on a non-stick worksurface. Using your hands bring the dough together until it forms a ball. Press the dough out into a square being careful not to burst the blueberries and cut into eight pieces.
4) Transfer into a parchment lined baking sheet. Brush the top of each scone with the reserved sour cream mixture and sprinkle the tops with brown sugar.
5) Bake at 425 degrees for 20 minutes or until the tops are browned and blueberry juice is beginning to leak out.
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