Lunch: Darling Coffee's Blueberry Scones

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Darling Coffee's Blueberry Scones

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 tablespoons half-and-half
1 egg
1/2 cup sugar, plus 2 tablespoons
2 tablespoons ground cinnamon
3 cups all-purpose flour, plus more for dusting
2 tablespoons lemon zest
1 tablespoon ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into small pieces, cold
1 1/2 cups buttermilk, cold
1/2 cup raspberry jam
2 cups blueberries

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk together the half-and-half and egg in a small bowl. Mix together 2 tablespoons of the sugar and the cinnamon in another small bowl. Mix together the flour, remaining sugar, the zest, ginger, baking powder, baking soda, cloves and salt with a whisk in a large bowl. Work the butter into the dry mix by crumbling everything with your fingertips or cutting it into the mix with a pastry cutter, until the butter is in small bits. Working quickly, add the buttermilk and mix with a wooden spoon until the dough comes together. Turn the dough out onto a floured surface and press the dough together into a ball. Cut the dough into 2 pieces, one larger than the other, about one-third to two-thirds. Roll each piece of dough into a 12- by 9-inch rectangle. Spread the jam on the thicker rectangle of dough and top with the blueberries. Place the thinner rectangle of dough on top of the blueberry layer. Brush the egg wash on top of the dough and sprinkle with the cinnamon-sugar mixture. Cut the dough into 18 equal pieces, about 3 by 2 inches using a bench scraper. Place the scones on the baking sheet and bake in the middle of the oven until the tops of the scones are just firm to the touch, 20 to 25 minutes. Cool for 1 minute, and then transfer to a cooling rack. Let cool for at least 5 minutes.
NotesCook's Note: We cut our scones in 3 rows of 6.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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