Ribbon-of-Cinnamon Blueberry Scones

These tender, buttery, blueberry-studded scones feature a thick, rich
swirl of cinnamon through their center. Because of their moist cinnamon
filling, they remain soft and fresh longer than most scones, making them a
good candidate to bake and enjoy for several days.

Cinnamon Filling*
3/4 cup Bakers Cinnamon Filling Mix
2 tablespoons water

Dough
3 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into chunks
1 large egg
1 teaspoon vanilla extract
1 cup evaporated milk or half and half
1 cup blueberries

Topping
coarse white sugar (sparkling sugar), Demerara sugar, or cinnamon-sugar

The night befo Blueberries will remain more intact during mixing and
baking if they.re frozen when you add them to the dough. Measure out 1 cup
of blueberries, fresh or frozen. If you.re using frozen store-bought
berries, rinse them off, blot them dry, then place in a single layer in a
flat pan, cover,and return to the freezer. This step rinses away any juice
that might have escaped, juice that.ll turn your scones blue. If you.re
using fresh berries, follow the same process, although in this case the
rinse is simply the rinse you.d give any fresh fruit before consuming.

The next day: Preheat your oven to 425 F. Lightly grease a baking sheet,
or line it with parchment paper.

To make the cinnamon filling: In a small bowl, stir together the Baker.s
Cinnamon Filling Mix and the water to make a smooth paste. Set it aside.

To make the dough: Use an electric mixer (or your hands, a pastry fork, or
pastry blender) to combine the dry ingredients and cut in the butter,
mixing to make irregular crumbs.

In a small bowl or cup, blend together the egg, vanilla, and evaporated
milk (or half and half). Add this to the dry ingredients and stir with a
fork until the dough just comes together. Turn the sticky mass out onto a
floured work surface and knead it gently into a rough 10-inch square or
circle.

Here comes the mud pie part. Spread the cinnamon filling over the dough,
covering as much of the surface as possible without being too persnickety
about it. Sprinkle the blueberries on top. Now, fold the dough over on
itself a few times to make a big mound, and to enclose the filling and
berries. Gently pat the mound into a 9- to 10-inch square. Cut the square
into 16 squares, or 18 triangles (nine squares, each cut in half
diagonally). Place them on a lightly greased or parchment-lined baking
sheet. Brush with milk (or spray with Quick Shine), and sprinkle with the
sugar of your choice.

Now, you can bake them immediately, if you choose; they.ll take about 14
to 16 minutes. But for a slightly higher rise, and less bleeding of the
berries, stick the baking sheet, uncovered, in your freezer (if it fits),
and freezefor about 2 hours. Then remove, and bake for 18 to 20 minutes,
until golden brown.

Remove the scones from the oven, and gently transfer them to a rack to
cool. Serve warm, or at room temperature. Yield: 16 to 18 scones.

*Alternate Cinnamon Filling While Baker.s Cinnamon Filling is the richest,
most flavorful filling, substitute the following if you like. 1/2 cup
cinnamon chips or butterscotch chips 1/3 cup brown sugar, firmly packed 3
tablespoons butter 1 tablespoon cinnamon

Place the chips, brown sugar, butter and cinnamon in the work bowl of a
food processor. Pulse until the mixture is rough and pasty looking (you
can alsodo this in a blender).


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