Wild Blueberry Scones!

2/17/17

We celebrated the 60 degree weather today by busting outdoors and devouring these scones together! I wrote outside in the greenhouse and it felt so sunny and warm.  

I would love to hear feedback if you make this and give me a run down on the recipe instructions! I'm working through over 65 recipes for my manuscript and I've had friends and family who have been making them all and keeping me in line, like, Johnna... that doesn't make sense..chop how.. mix how..? So, if you make this, I'd love to hear from you through my Instagram or email and I'm never too proud for someone to write me and ask for clarification! I think there are many ways to bake, many ways to cook, and many ways to view life. I'd love to hear your perspective. 

So, Wild Blueberry Scones with Bee Pollen Confetti!! 





Wild Blueberry Bee Pollen Scones 

1 1/3 cups of all purpose flour 
1 cup bread flour 
6 Tablespoons of raw cane sugar 
2 teaspoons of baking powder 
1 teaspoon of baking soda 
1 pinch of salt 
3/4 cup of whole milk yogurt 
1/4 cup of whole milk or half and half 
1 teaspoon of vanilla 
6 Tablespoons of butter (about a half a stick, room temperature) 
3/4 cup frozen wild blueberries 
One dollop of honey 
One dollop of maple syrup 
1 Tablespoon of Bee Pollen 
1 1/2 cups of oats 

In one bowl. Mix both flours, raw sugar, baking powder, baking soda, salt, until evenly woven. Add in whole milk yogurt, milk/cream, vanilla, butter, honey, maple syrup, bee pollen and save the oats for last. Once all the ingredients are combined, spoon in the oats gently. Fold in blueberries with a spoon. Place small handfuls in a buttered muffin tin and bake at 375 degrees for twenty minutes. Watch for a browned top. My oven might be on the hot side, so check in at around 18-20 minutes. Sprinkle with a handful of raw bee pollen just after taking fresh out of the oven, so they sink into the warmed parts and latch on. Let cool for fifteen minutes before serving. Serve plain, with fresh berries on the side or a maple whipped cream frosting, then follow up with the handful of bee pollen sprinkles. Magic! 


Whipped Cream Frosting

16 fl ounces (1pint) of organic heavy whipping cream
1/2 cup powdered sugar (sometimes I add a little bit more than this) 
1 Tablespoon MapleSyrup 
1/4 teaspoon vanilla 

Whisk it! Whip it good, in a chilled bowl. Serve! Store the extra in a sealed container in the fridge where it will last around five days or so! 




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