Oat Blueberry Breakfast or Tea Wedges

These are hearty wedges that will keep you feeling full for a while! The texture and density is a cross between and English Scone and a Caribbean Rock Cake or Jamaican "Bullah"! The dough is messy and yukky to work with, and does get your hands dirty. It's best to have all ingredients measured and placed in little saucers and bowls so as not to have to keep washing your hands to avoid getting soft dough over everything else. When you are making it and have your hands almost elbow deep in soft dough, you will wonder why you're even making it. However when you have taken them out of the oven, and spread a split wedge with jam, clotted cream or cheese of your choice....you'll understand why you bothered! 

Ingredients

7 ozs whole wheat flour

1 oz oatmeal, oat bran or oat flour

2 tablespoons Old Fashioned Oats

1/8 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

½ teaspoon ground allspice

2 ozs butter, diced up

1 oz white sugar

1 oz brown sugar

3 ozs blueberries, washed and dried on a paper towel

1 oz dried cranberries

4 tablespoons Greek style yogurt

4 fluid ozs half and half

Additional flour in a small bowl to use during the kneading process

Directions

1.      Heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Mix the flour, oat preparation you have opted to use (meal, bran or flour), salt, spice, baking soda and powder into a large bowl. Rub in butter until the mixture resembles breadcrumbs.

2.      Mix the sugars and dried cranberries into the half and half. Add the blueberries to the dry mixture. Add the liquid along with the yogurt to the dry mixture. Mix to form a soft dough.

3.      Turn out the dough onto a floured surface and knead for a while until smooth and forms a ball. Roll the dough in the 2 tablespoons oats, making sure that the oats stick well to the surface, and shape the dough into an 8 inch round on the parchment paper lined baking sheet. Cut deeply into the round to divide into 6 wedges.

4.      Bake this for about 25-30 minutes until raised and nicely browned. Cool on a rack and cut fully into wedges when cool. Split open and serve with jam and cheese of your choice.