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Whole-Grain Blueberry Scones


Ingredients

2 cups spelt flour

2 cups spelt flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking powder

¾ teaspoon salt

¾ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon baking soda

⅛ teaspoon ground cinnamon

⅛ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

⅛ teaspoon ground nutmeg

2 tablespoons white sugar (Optional)

2 tablespoons white sugar (Optional)

½ cup frozen butter

½ cup frozen butter

1 cup blueberries

1 cup blueberries

¾ cup buttermilk, plus more for glaze

¾ cup buttermilk, plus more for glaze

1 teaspoon demerara sugar for glaze

1 teaspoon demerara sugar for glaze

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with silicone mat or parchment paper.

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.

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.

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.

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.

Bake scones in preheated oven until they are well browned and blueberry juices are bubbling through surface, about 25 minutes. Let cool before serving.

Cook’s Note:

I used my new favorite, sprouted spelt flour, but I’m guessing this will work with whatever you roll with. You’ll also want to keep an eye on them in the oven, as the baking times will vary depending on the exact shape and thickness. They’re done when they’re well browned, and you see blueberry juices bubbling out through the top and sides.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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