Blueberry Bannock for Breakfast
Breakfast. Hmm. What to do? Cold cereal? Not appealing. Omelette? Appealing, but too fussy. Blueberry pancakes? Ah, that has possibilities. Wait, wait, wasn't there a Cherry-Studded Scone recipe in Clayton's New Complete Book of Breads? Could that be bent just a bit to feature blueberries instead of cherries? Why yes, yes it could!
And so it was:
And so it went:
And it was very good.
If you don't have that particular recipe to work with, you can kludge your favorite scone recipe thusly: Clayton's recipe calls for about 2 cups of flour, 1/3 of which is whole wheat. I'm sure that oat or barley flour would also work in lieu of the whole wheat. Half the dough is patted out in a 9-inch round on a floured or parchment lined baking sheet. The top is covered with (in this case) blueberries. I'm not sure how much because I didn't measure; maybe a cup? The second half of the dough is patted out into another 9-inch round on the countertop, then lifted and deposited carefully on top of the berries. Clayton recommends scoring the top surface for 12-16 slices; I didn't bother, figuring that I was going to cut a wedge the size I wanted afterwards, anyway. It is then washed with an egg that has been beaten (you'll use perhaps half). The whole thing is popped into a 400F oven for 20 minutes, or until it is a golden brown. Cool on a wire rack. Slice. Serve. Enjoy.