Blueberry, Lemon and Brie Scones

We came across this recipe from sommelier and wine writer Natalie MacLean and just had to share. The idea is to innovate this Easter and entice your guests by adding a bit of your favorite fine cheese to Easter brunch. The delicate taste and texture of bloomy-rind soft cheeses like Brie and Camembert suggest refinement with just enough decadence. This recipe is the perfect showcase for the cheese and a marvelous combination for your Easter meal…

1 egg
½ cup milk
¼ cup melted butter
1 tsp vanilla extract
1 ½ cups whole wheat flour
2 tsp baking powder
¼ cup sugar
½ tsp salt
1 tbsp lemon zest
1 cup fresh, frozen or dried blueberries
6 oz Canadian Brie, sliced

Preheat oven to 425°F Cover a cookie sheet with parchment paper.
Beat the egg and add the milk, butter and vanilla. Set aside.
In a large bowl, combine the flour, baking powder, sugar, salt, and lemon zest and form a well in the middle.
Pour liquid mixture into the well and mix until well blended. Add blueberries.
Divide dough into 12 balls. Place on cookie sheet, flatten slightly and brush with beaten egg mixture.
Bake 12-15 minutes or until the scones are well browned.
When scones are ready, split and insert a Brie slice in each.Yields 12 servings.

We recommend a domestic sparkling wine with this delicious scone.

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