Blueberry and Brie Scones

This is my first post of the new year so let me take this opportunity to wish you all a very happy and prosperous 2019. The year here has started with a winter storm. While we got none of the sleet and snow, the temperatures have plummeted into the low to mid 30s (F). This is the time when everyone wants hot drinks and piping hot food to keep warm. Scones are one such recipe. They are great all year around but are especially nice in winter when eaten hot out of the oven. I have a couple of scone recipes on this space but today I have a unique combination of flavors.

Our home is always stocked with fruit. Some blueberries were really ripe and needed to be used up. I decided to make blueberry scones. But then I also had some left over Brie in the refrigerator and so figured I could use that too. On a whim I decided to google if anyone had been adventurous enough to try the two together and I was pleasantly surprised. A lot of people have tried this combination. This recipe caught my eye. Instead of using brie as a filling after baking the scones, it used the brie in the dough. If you have used brie before you will know that it melts well and does not have a savory or sweet taste. This makes it ideal for all kinds of recipes. This is my experiment with  blueberries and brie in scones. I just added these ingredients to my original scone recipe and the results were awesome! This is a keeper.

1/2 cup whole wheat bread (I used King Arthur white whole wheat flour)
1/2 cup all purpose flour
1/2 tsp. salt
1/2 tbsp. baking powder
2 tbsp. butter
1/4 cup milk
1 small egg or 1/4 cup yogurt
1/2 cup blueberries, chopped
2 oz. brie (I did not use the rind, you could use it if you like)

Preheat the oven to 450 F. Chop the berries and cut up the brie. Keep aside. On a flat work surface add the flours, salt and baking powder. Add the cold hard butter. Using a pastry cutter or knife cut the butter and combine it with the flours without melting it. The mixture will be crumbly and have small blobs of butter.

In a bowl combine the egg and milk. If using yogurt combine the milk with the yogurt. Make a well in the flour and add mixture to it. Slowly combine the mixture with the flours without kneading the dough. Add the blueberries and brie and pull the dough together. You should get a dough that just about holds together.

Place the dough on a floured surface and cut into wedges. Flatten the scones and place them on a balking sheet. I used parchment paper on my sheet before placing the scones on it. Bake for 15-20 minutes or until they change color. Serve hot with a cup of tea or coffee.

Enjoy!