whole-grain blueberry scones

Ingredients

• Servings: 8
• 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 sugar (optional)
• 1/2 cup frozen butter
• 1 cup blueberries
• 3/4 cup buttermilk, plus more for glaze
• 1 teaspoon demerara sugar for glaze

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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 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 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.