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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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 calories; 12.3 g total fat; 31 mg cholesterol; 456 mg sodium. 28.6 g carbohydrates; 5 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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! Read More
(8)

Most helpful critical review

Rating: 1 stars
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. Read More
21 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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! Read More
(8)
Rating: 5 stars
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! Read More
(8)
Rating: 5 stars
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. Read More
(1)
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Rating: 5 stars
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. Read More
(1)
Rating: 4 stars
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. Read More
(1)
Rating: 5 stars
11/19/2017
Am about to make it again today! Fantastic recipe.... I used a mix of spelt white and wholewheat last time. wonderful flavour and texture. Read More
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Rating: 4 stars
08/01/2016
Missing some sort of topping maybe ice cream but its rly great. Read More
Rating: 1 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
05/23/2019
I made this for Easter. I thought (foolishly) that you could do a one for one substitution using almond flour instead of the spelt. Wrongo! So if anyone out there thinks this will work I will forewarn you that this is not the case and maybe this review can save you some grief. The dough (actually batter) was super wet. I had to add an additional 3/4 c of almond flour 2/3 whole wheat and 2/3 bread flour. (Yeah it got kinda crazy!) Anyway when I got it together it sort of worked. Followed all the directions as written to include baking temp and time. The result: a reasonable scone probably a bit on the dryer side but it was edible. Read More