Whole-Grain Blueberry Scones recipe
All Recipes Bread Quick Bread Recipes Scone Recipes
Ingredients
- 2 cups spelt flour 1 ½ teaspoons baking powder ¾ teaspoon salt ¼ teaspoon baking soda ⅛ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 2 tablespoons white sugar ½ cup frozen butter 1 cup blueberries ¾ cup buttermilk, plus more for glaze 1 teaspoon demerara sugar for glaze
Nutrition Info
- 236.1 caloriescarbohydrate: 28.6 gcholesterol: 31.4 mgfat: 12.3 gfiber: 1.5 gprotein: 5 gsaturatedFat: 7.4 gservingSize: -sodium: 456 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Whole-Grain Blueberry Scones
Directions
-
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with silicone mat or parchment paper.
Whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a mixing bowl. Mix in sugar.
Grate frozen butter into dry mixture with a cheese grater, tossing occasionally to prevent butter pieces from clumping together. Mixture should resemble coarse crumbs. If necessary, rub mixture between your fingers to break it down a bit more. Add blueberries and toss to distribute evenly. Stir buttermilk into dry mixture and stir just until dough is moistened.
Turn the dough out onto a lightly floured surface and knead briefly, for 5 or 6 turns. Pat or roll the dough out into a 1 1/2-inch thick rectangle. Cut dough into 4 equal rectangles. Cut each small rectangle diagonally into triangles. Transfer scones onto prepared baking sheet. Brush tops with buttermilk, and sprinkle with a pinch of demerara sugar.
Bake scones in preheated oven until they are well browned and blueberry juices are bubbling through surface, about 25 minutes. Let cool before serving.