Blueberry, Lemon & Brie Scones

1 egg
1/2 C milk
1/4 C melted butter
1 tsp vanilla
1 1/2 C whole wheat flour
2 tsp baking powder
1/4 C sugar
1/2 tsp salt
1 tbsp lemon zest (used orange)
1 C fresh, frozen or dried blueberries (used fresh)
6 oz brie, sliced

Preheat oven to 425F & cover a cookie sheet with parchment paper.  Beat egg and then add milk, butter & vanilla.  In a separate bowl combine flour, baking powder, sugar, salt and zest.  Make a well in the center of the dry ingredients and add the liquid, mix until well blended.  Add blueberries.  Divide dough into 12 balls and place on cookie sheet.  Flatten and bake 12-15 minutes or until the scones are well browned.  When ready to eat, split and insert brie slice.

Borrowed from All You Need is Cheese (Spring 2010)

Stawberry Rhubarb Coffee Cake

In a medium sauce pan combine the following and bring to a boil to thicken

2/3 C sugar

1/3 C cornstarch

2 C chopped rhubarb
1 1/4 C strawberry
2 tbsp lemon juice

Mix the following in a medium bowl
3 C flour
1 C sugar
1 tsp baking powder
1/2 tsp baking soda

Cut in 1 C of cold butter until mixture is crumbly.  Make a well in middle and add
2 eggs
1 C buttermilk
1 tsp vanilla

Mix to combine.  Spoon 2/3 of bread mixture into a buttered 9 x 13 pan.  Cover with berry mixture and then drop spoonfuls of bread mixture over top.  Bake at 350 F for 45 minutes.