Whole-Grain Blueberry Scones
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Spelt Flour1.5 tsps
Baking Powder3 tsp
Salt1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg2 tbsps
White Sugar (optional)1 cup
Butter (frozen)1 cup
BlueberryDirections:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Line a baking sheet with silicone mat or parchment paper
3
Whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a mixing bowl
4
Mix in sugar
5
Grate frozen butter into dry mixture with a cheese grater, tossing occasionally to prevent butter pieces from clumping together
6
Mixture should resemble coarse crumbs
7
If necessary, rub mixture between your fingers to break it down a bit more
8
Add blueberries and toss to distribute evenly
9
Stir buttermilk into dry mixture and stir just until dough is moistened
10
Turn the dough out onto a lightly floured surface and knead briefly, for 5 or 6 turns
11
Pat or roll the dough out into a 1 1/2-inch thick rectangle
12
Cut dough into 4 equal rectangles
13
Cut each small rectangle diagonally into triangles
14
Transfer scones onto prepared baking sheet
15
Brush tops with buttermilk, and sprinkle with a pinch of demerara sugar
16
Bake scones in preheated oven until they are well browned and blueberry juices are bubbling through surface, about 25 minutes
17
Let cool before serving