My in-laws were in town a couple of weeks ago and I wanted to make delicious and healthy breakfast, since a) they were staying in a hotel and a good breakfast really wasn’t an option and b) they have a bad habit of skipping breakfast. I knew a light pastry would hit the spot. Since they are quite English, anything that goes with tea is a welcomed treat. So Blueberry Spelt Scones it was!
On a mission for the most nutritious scone recipe I could find, I stumbled across the Raspberry Scones from Erin McKenna of Babycakes and author of Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery. This is one of the non-gluten-free recipes from Babycakes – it is made with whole grain spelt flour. Anyway, this recipe for Blueberry Spelt Scones is a winner. Seriously, my in-laws who are far from health foodies, nor do they follow a free-from diet of any type, but they loved these scones, as did I.
These Blueberry Spelt Scones have a nice hearty flavor from the spelt flour. They also have the perfect moist and fluffy inside, while firm on the outside. The blueberry bursts are the perfect touch. Delicious paired with tea and smeared with nut butter, jam, or a dairy-free butter.
moreskinnydays gave these scones a try with her own wholegrain twist: “For my twist, I use 2/3 cup kamut, 2/3 cup spelt, and 2/3 cup whole wheat flour. Also, I use a full cup of blueberries, thawed wild blueberries as they are smaller.”
Special Diet Notes: Blueberry Spelt Scones
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan (if you use agave), plant-based, and vegetarian.
- 2 cups whole grain spelt flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup coconut oil, plus more for brushing (can sub canola oil or extra-light olive oil)
- ⅓ cup honey or agave, plus more for brushing
- 1 tablespoon vanilla extract
- ¼ cup hot water
- ¾ cup fresh blueberries*
- Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silpat.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the oil, sweetener, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Gently fold in the berries just until they are marbled throughout the batter.
- For each scone, scoop 1⁄3 cup batter onto the prepared baking sheet (or twelve even lumps). Space the scoops 1 inch apart to allow them to spread.
- Lightly brush the tops with the oil.
- Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes.
- The finished scones will be golden and slightly firm. Remove from the oven and brush with honey or agave nectar.
- Let the scones stand on the sheet for 15 minutes, then transfer them to a wire rack to cool completely.
- Store the scones in an airtight container at room temperature for up to 2 days.