Lemon Blueberry Scone Loaf

Directions

• 1

  Preheat oven 400°F. 

• 2

  Prepare 9in x 5in loaf pan with baking spray and line with parchment paper. 

Crumble

• 3

  Combine flour, brown sugar, cinnamon, cardamom, salt, oats and butter until just combined, in a medium bowl.  Set aside.

Loaf

• 4

  Add dry mix and cold butter into a large mixing bowl, work in with a pastry blender or fingers, until it resembles coarse, even crumbs.

• 5

  Gently mix milk, egg, lemon zest and juice into the large bowl, using a fork, until mixture is just moistened.  

• 6

  Gently fold in the fresh blueberries. 

• 7

  Transfer the dough to a work surface and form into a rectangle and fold (using floured hands or bowl scraper) horizontally in thirds (like you are folding a piece of paper to go into an envelope) 

• 8

  Gently, repeat until it just starts to hold together, forming into a 5 x 8 rectangle, about ½ inch thick, cut into 8 pieces. 

• 9

  Stack the 8 pieces on top of each other and place into the prepared pan. 

• 10

  Bake in preheated oven, about 15 minutes, then reduce the temperature to 350°F for about 40 minutes. 

• 11

  Cool for about 10 minutes, then remove from the pan.  Then cool for about 60 minutes before cutting.