- 2 cups spelt flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons white sugar (optional)
- 1/2 cup frozen butter
- 1 cup blueberries
- 3/4 cup buttermilk, plus more for glaze
- 1 teaspoon demerara sugar for glaze
- 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.
08/24/2019
recipepes.com
whole-grain blueberry scones, recipe
PT15M
PT1H
5
455 calories
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