Berry Cream Scones
1 cup unbleached wheat flour
1 cup oat flour
2 and 1/2 tsp baking powder
1/2 tsp sea salt
6 T cold butter
3/4 cup heavy cream
1 cup berries (combination of wild black raspberries, red raspberries or blueberries - fresh or frozen)
1/2 tsp cinnamon
In a large bowl, combine the flours, baking powder and salt. Blend in the cold butter with a pastry cutter until the butter is pea sized and well blended. Pour in 1/2 cup cream and mix lightly with a fork. If the mixture seems too dry add a bit more cream.
Divide the dough in half. Turn the first half of the dough onto a piece of parchment paper that has been dusted with flour. Sprinkle with half of the berries and carefully shape into a 6" round. The less you work the dough the better.
With a long thin bladed knife slice the round into six equal wedges. Separate the wedges slightly as they will bake together a bit. Press a few remaining berries into the top of the scones.
Brush the scones with the reserved 1/4 cup cream with a pastry brush, and sprinkle with the sugar and cinnamon mixture.
Repeat with the second half of the dough.
Place the dough rounds on the parchment paper and then on an insulated cookie sheet. I use two separate cookie sheets and swap their position in the oven half way through baking.
Bake in a preheated 400 degree oven for 10 minutes. Reduce the heat to 350 degrees and continue baking another 20 to 25 minutes or until the surface is cracked and golden brown.
makes 12 scones
Cool and serve! They are best the morning they are baked but will hold for a couple of days at room temperature in a covered container.