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.
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