Ingredients

The following ingredients have 8 Servings
  • 2 cups organic, soft white wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp (2 ounces) cold unsalted butter, cubed
  • 3 Tbsp raw coconut sugar
  • 2 tsp grated lemon zest (1 lemon)
  • 1/2 cup half and half (plus some for glazing)
  • 1 large egg, organic free-range
  • 1/3 cup mini white chocolate chips
  • 1/2 cup organic blueberries
  • a sprinkle of sugar for the topping (I used vanilla sugar)

Instruction

  • Preheat the oven to 425° F and line a baking sheet with parchment paper.
  • In a large bowl whisk together flour, baking powder, and salt.
  • Add the cubed butter to the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
  • Add the sugar, lemon zest and whisk to incorporate.
  • Pour the half and half cream into a small bowl and add the egg, beating with a fork to mix well. Pour into the flour mixture, and stir gently with a spatula to just combine.
  • Add the mini white chocolate chips and blueberries.
  • Using your hands lightly squeeze and press the dough into a rough mass.
  • Turn the dough out onto a wood board or countertop, and knead it until it just comes together.
  • Pat the dough into a rough circle about 1 inch thick.
  • Cut the circle into 8 wedges.
  • Place the wedges on the prepared baking sheet and brush gently the top with a thin coat of half and half cream. Sprinkle with sugar and put in the oven.
  • Bake for 10-12 minutes, or until pale golden.
  • Serve warm, or re-heat the next day.