Whole-Grain Blueberry Scones – Because a “Muffsconut” Isn’t a Thing

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. There’s just something un-American about a triangular biscuit, so you Brits will just have to keep a stiff upper lip about this not being an actual scone.

I used my new favorite, sprouted spelt flour, but I’m guessing this will work with whatever you roll with. You’ll also want to keep an eye on them in the oven, as the baking times will vary depending on the exact shape and thickness. They’re done when they’re well browned, and you see blueberry juices bubbling out through the top and sides.

These have that someone loves me look, especially if you do the recommended sugar-crust top, which is why I’m thinking these would be nice for Mother’s Day, or any other brunch/breakfast-in-bed type situations. I hope you give these a try soon. Enjoy!

Ingredients for 8 Whole-Grain Blueberry Scones:
2 cups spelt flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp fine salt
1/8 tsp cinnamon
1/8 tsp freshly grated nutmeg
2 tbsp white sugar, optional
4 ounces ice cold butter (1/2 cup aka 1 stick) 
1 cup blueberries
3/4 cup cold buttermilk
- 425F.for about 20-25 minutes, or until well-browned and blueberry juices start bubbling out through the top and sides.