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.

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

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

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  • 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.

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

236.05 calories; 5.02 g protein; 28.65 g carbohydrates; 1.47 g dietary-fiber; 7.54 g sugars; 12.29 g fat; 7.43 g saturated-fat; 31.42 mg cholesterol; 370.46 IU vitamin-a-iu; 0.26 mg niacin-equivalents; 0.02 mg vitamin-b6; 1.99 mg vitamin-c; 2.7 mcg folate; 82.86 mg calcium; 0.9 mg iron; 4.39 mg magnesium; 54.41 mg potassium; 456 mg sodium; 0.02 mg thiamin; 110.58 calories-from-fat; 46 percent-of-calories-from-carbs; 45 percent-of-calories-from-fat; 8 percent-of-calories-from-protein; 27 percent-of-calories-from-sat-fat


Reviews (12)

Read All Reviews

Most helpful positive review

mauigirl
05/20/2015
I have never baked with spelt flour before but these came out great in spite of my lack of experience. Spelt offered a slightly nutty flavor to the scones. I do think this would be great using allpurpose flour so next time I will test that. Chef is right these are more like a very tender biscuit with juicy blueberries. Will definitely make these again. YUMMMMMM!
(8)

Most helpful critical review

Tracy Kroeker
10/10/2017
For me it was a complete disaster. 3/4 of a cup of buttermilk is just not enough liquid to form it into any kind of a shape. It just fell apart on my board into a pile of dry crumbs while the blueberries jumped off the table because they wouldn't incorporate. I'm off spelt flour for good.
18 Ratings
  • 5 Rating Star 13
  • 4 Rating Star 4
  • 1 Rating Star 1
mauigirl
05/20/2015
I have never baked with spelt flour before but these came out great in spite of my lack of experience. Spelt offered a slightly nutty flavor to the scones. I do think this would be great using allpurpose flour so next time I will test that. Chef is right these are more like a very tender biscuit with juicy blueberries. Will definitely make these again. YUMMMMMM!
(8)
Beaninator
06/16/2016
I used all purpose flour and frozen blueberries and they were delicious. I will be making these again maybe adding a tad bit more cinnamon and nutmeg. But overall great recipe.
(1)
LJBaker
12/31/2016
These scones are delicious. I was very worried when I added the buttermilk to the dry ingredients because the dough was more like a pancake batter that is VERY wet! I sprinkled more flour (a lot) and more soda and powder and salt just eyeballing it. I left it quite wet since Wet-ish doughs seem to be a good thing. It could be that the chef's sprouted spelt was more absorbent. I used Bob's Red Mill spelt. In the end these were wonderful. Layers inside because of the pieces of butter and crunchy and beautiful on the outside. Embarrassed to say I ate four after they had cooled a bit. About the grated butter: I had to really work it with my fingers to get the grated pieces down in size to look like coarse crumbs.
(1)
MrsMcLean
12/22/2015
I make scones as a Christmas treat for my neighbors every year. I usually make two types and this year decided to try these blueberry scones as my second type. I made the two (different) recipes back to back and noticed a few differences. The first recipe had eggs in it while this one did not. The second major difference was the cooking temperature. The first recipe baked at 375 for 25 minutes. I was surprised by the higher temperature and same cooking time for these scones. These blueberry scones taste delicious - they are not too sweet. However I felt that the dough was a little dry. I ended up adding more buttermilk. Next time I think I'll try baking them at the lower temperature - they seemed to get dark on the outside quickly but needed a little more time for the inside to get done. Finally I didn't like shredding the frozen butter. Next time I think I'll try the more traditional method of cutting the softened butter in with a pastry cutter. I don't expect it makes a real difference in the way they bake? Overall a good recipe and one I'll make again with these slight modifications.
(1)
Tracy Kroeker
10/10/2017
For me it was a complete disaster. 3/4 of a cup of buttermilk is just not enough liquid to form it into any kind of a shape. It just fell apart on my board into a pile of dry crumbs while the blueberries jumped off the table because they wouldn't incorporate. I'm off spelt flour for good.
betty
09/02/2018
These are wonderful. I used what I had Unbleached AP flour. They came out moist and fluffy on the inside and a little crunchy on the outside from the sugar. Just sweet enough to make them really special. This will definitely be my go to recipe.
Josette St-Aubin
07/21/2018
These are truly fabulous!! i made them with regular flour...his tip to use frozen butter grated into recipe is the KEY to the flaky texture. DELICIOUS
smileskeeper
01/30/2016
I did not have spelt so used all purpose gluten free flour. I used vegan butter from the fridge and cut in with a pastry cutter. I used cashew milk and did not wash the tops with milk. As an afterthought I did sprinkle natural white sugar on top. Mine were pretty wet because I used double the milk so I folded in additional ww flour and spread the dough across the backing sheet and cut triangles in a more rustic form. I made a lemon and powdered sugar glaze for after baking. Despite my changes and really big mistake they turned out wonderfully!
jules mcdaniel
06/18/2018
These were super yummy for extra blueberries. Easy enough for my 13 year old daughter to make by herself. Definitely opt for the sugar.