Blueberry Wild Rice Scones

I do believe I heard the words "Gluten Free" just a few too many times this week. It reminded  me of  when I quit smoking cigarettes and whenever the topic of quitting came up, people would carry on about smoking in great detail... As anyone whose ever been addicted to something can attest, when I heard these conversations  I'd start to obsess and drool over how badly I wanted the carcinogenic exhaust flavored American Spirit light. Then I'd gnaw  a tea tree oil toothpick to sawdust with the same fervor as a beaver to a log.

It made me want starch....

Glutenous, chewy, carb-ridden  bready goodness. 

Truth be told, I'm a big fan of starches. And I had some leftover wild-rice to use up, so I did a double starch combo in one of my favorite scone recipes, in the form of Blueberry Wild Rice Scones. 

Blueberry Wild Rice Scones

- 3 1/4 cup all purpose flour ( I used Bob's Red Mill Whole Wheat  all-purpose)

-1 cup sugar

-2 eggs

- 2 cups half and half

-1 stick cold butter

-1 cup blueberries, fresh or frozen

-1/2 cup wild rice, cooked as per package directions

-  1.5 T baking powder

-1/2 t. salt

-1 t. vanilla

-1 t. cinnamon

Directions: Preheat oven to 325 degrees. Place flour, salt, sugar,cinnamon and baking powder in a food processor bowl and pulse to combine. Add butter Tablespoon by Tablespoon, pulsing until it makes a fine meal. In a large mixing bowl, whisk eggs, buttermilk and vanilla.  Fold in dry ingredients, then fold in blueberries and wild rice. Gently knead the dough into a ball, being careful not to over-mix it. Make a circle with the dough on a sprayed, parchment paper covered baking sheet. Score it into 6 triangles, and sprinkle 1 T. sugar on top. Bake 30-35 minutes, until toothpick inserted comes out clean.

 

 Freakin' yum. 

The wild blueberries I used were delicious and sweet, and the nutty flavor of the wild rice gave them an awesome earthy flavor. I love to eat this scone with a cup of Earl Gray tea, and  pretend like I'm in London. It works on a foggy Duluth day some times...

As a carb-connoisseur of sorts, I will be sharing many- a -scone recipe with all you lovely people out there in cyber-space, especially now that fall is upon us,and the oven's are a blazing once more in my little apartment bakeshop.