Whole-Grain Blueberry Scones

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 236 Calories

Ingredients

• ¾ teaspoon salt
• ¼ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cinnamon
• 1 cup blueberries
• 2 cups spelt flour
• 2 tablespoons white sugar (Optional)
• ½ cup frozen butter
• ¾ cup buttermilk, plus more for glaze
• 1 teaspoon demerara sugar for glaze

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.