Whole-Grain Recipe | 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.

Ingredients

• 2 cups spelt flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• ¼ teaspoon baking soda
• ⅓ teaspoon ground cinnamon
• ⅓ teaspoon ground nutmeg
• 2 tablespoons white sugar
• ½ cup frozen butter
• 1 cup blueberries
• ¾ cup buttermilk, plus more for glaze
• 1 teaspoon demerara sugar for glaze

Cooking Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with silicone mat or parchment paper.
2. Whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a mixing bowl. Mix in sugar.
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.
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.
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.

Nutrition Facts

• calories236.1
• carbohydrateContent28.6 g
• cholesterolContent31.4 mg
• fatContent12.3 g
• fiberContent1.5 g
• proteinContent5 g
• saturatedFatContent7.4 g
• sodiumContent456 mg
• sugarContent7.5 g