My Blueberry Cappuccino Scones have no butter so, to provide the crumbly texture characteristic of scones, I used whole grain pastry flour which has a little less protein content than all-purpose flour. If you do not have pastry flour available, by all means do use all-purpose flour but expect that the texture will be a little more on the chewy side. Also, whether you use pastry or all-purpose flour, do not over-mix the dough. Over-mixing will cause it to become more elastic.
Blueberries and cappuccino are an unusual combination but I think you will be pleasantly surprised; the cappuccino provides an extra layer of flavor.
You should try these scones.
Blueberry Cappuccino Scones
2 cups whole grain pastry flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
1 cup blueberries
1/4 walnuts finely chopped
1/2 cup prepared cappuccino OR 1/4 cup cooled brewed coffee plus 1/4 cup milk
2 tbsp yogurt
2 eggs lightly beaten
1 1/4 tsp vanilla extract
3 tbsp milk
1 tsp honey
1/4 cup dark chocolate chips
1. Set oven 400 degrees F.
2. Combine flour, baking powder, sugar, blueberries and walnuts. Mix well.
3. Combine liquid ingredients
4. Add liquid ingredients to dry ingredients. Using a spatula, mix until just combined, DO NOT over-mix. Mixture will be wet and appear sticky. This is good.
5. Flour your fingers well and, on lightly floured surface, work mixture into circular disk about 1 to 1 1/2" thick. Cut into eight triangles as you would a pizza or into rounds using large circular cookie cutter.
6. Gently transfer to a well greased baking sheet, placing equal distances apart.
7. Bake for 15 to 20 minutes until lightly golden brown. Transfer to wire rack to cool.
8. Melt chocolate chips using a double boiler or in the microwave.
9. Drizzle melted chocolate unto scones. Enjoy warm or cooled.