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Blueberry, Lemon and Brie Scones

Blueberry, Lemon and Brie Scones

1 egg
½ cup (125 ml) Milk
¼ cup (60 ml) melted butter
1 tsp (5 ml) vanilla extract
1 ½ cups (375 ml) whole wheat flour
2 tsp (10 ml) baking powder
¼ cup (60 ml) sugar
½ tsp (2 ml) salt
1 tbsp (15 ml) lemon zest
1 cup (250 ml) fresh, frozen or dried blueberries
6 oz (180 g) Canadian Brie, sliced

Preheat oven to 425°F (210°C) 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. Enjoy.

Complementary Wines: Cassis, Late Harvest Muscat, Riesling: Late Harvest, Tea: Jasmine

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