Whole-Grain Blueberry Scones

4.5
(30)

I was brainstorming some ideas for using up a cup of nearly perfect blueberries, and was waffling between muffins, donuts, and biscuits. I finally decided on a biscuit-like triangle, spiced subtly with essence of old-fashioned donut. I'm calling it a scone because I cut it into a triangle.

12
12
12
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Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
8
Yield:
8 scones

Ingredients

  • 2 cups spelt flour

  • 1 ½ teaspoons baking powder

  • ¾ teaspoon salt

  • ¼ teaspoon baking soda

  • teaspoon ground cinnamon

  • teaspoon ground nutmeg

  • 2 tablespoons white sugar (Optional)

  • ½ cup frozen butter

  • 1 cup blueberries

  • ¾ cup buttermilk, plus more for glaze

  • 1 teaspoon demerara sugar for glaze

Directions

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

  2. Whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a mixing bowl. Mix in sugar.

  3. 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.

  4. 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.

  5. 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)

236 Calories
12g Fat
29g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 236
% Daily Value *
Total Fat 12g 16%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 456mg 20%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 5%
Total Sugars 8g
Protein 5g
Vitamin C 2mg 10%
Calcium 83mg 6%
Iron 1mg 5%
Potassium 54mg 1%

* 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.