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I’m a rusher. I do things quickly.
Case in point, sometime years ago, I read about a cool cookbook, emailed it to Tim as a part joking, part serious suggestion of something he should buy me for an upcoming gift, and as soon as the note left my draft screen, I forgot about it. On to the next thing…
Good thing he didn’t forget though, because that’s how Breakfast, Lunch, Tea joined my cookbook hoard, when he gave it to me as a birthday gift. It’s such a fun cookbook.
Written by a bakery owner, it’s super spare and minimal in style, but filled with repeatedly tried and tested recipes and the kind of inspiring headnotes that say things like, “everyone loves these at the bakery,” or “this is one of my favorites.”
I loved it all over again when he handed it to me last year, and I loved it afresh again last night when we got to talking about it and I immediately jumped up from where we were sitting to grab it from its home on our waist-high wooden bookshelf in the dining room.
Soon the two of us were talking about recipes we wanted to try out, like chocolate mousse and gluten-free shortbread and, ooh, hellllooo, blueberry scones.
This morning, mixing together ingredients and feeling dough between my fingers was just the thing to help me mentally unwind and remind me that, oh yeah, I like to bake.
It’s easy to forget that when you haven’t been mentally present in the kitchen for a while.
I like what Farhana Dawood wrote at BBC News right around the time when Tim gave me this book, that “there is a physical element to baking – kneading the dough or cutting out cookie shapes. But there is also a strong creative or artistic component – the intricate decoration of cakes or biscuits.”
It’s true – it’s amazing how the act of putting together a recipe can release some sort of pent-up mental block (same article: it’s even sometimes recommended as a therapy for depression!). And when you have a tested recipe to rely on, you can be just creative enough, while also knowing you can count on what will result at the end.
In our version of the kamut scones here, we’ve gotten a little creative with some ingredient swaps, but still basically followed the structure of Rose Bakery’s version.
These beauties are light and flaky, tall and biscuit-like, dimpled with blueberries that hold their form through the mixing and baking that occurs. And they’re especially nice topped with honey or a fig jam.
- 500 g (3 1/2 cups) whole-grain kamut flour (or other all-purpose flour)
- 2 heaping tablespoons baking powder
- 2 heaping tablespoons coconut sugar
- 1 teaspoon salt
- 110 g (scant 1/2 cup) cold unsalted butter (or coconut oil — we used a mix of the two), cut into pieces, plus extra for greasing pan
- Zest of 1 lime (or other citrus fruit)
- 1/2 pint (about 2 handfuls) fresh blueberries
- 2 large eggs, divided
- Just under 300 ml (1 1/4 cups) milk of your choice
- 1 tablespoon coarse sugar, for sprinkling
- Preheat oven to 400°F/200°C/Gas Mark 6, and grease a baking sheet with a little butter or oil, or use a Silpat or other silicone liner.
- Sift kamut flour into a large bowl and add baking powder, coconut sugar, and salt. Next, cut in cold butter (or coconut oil) with a pastry cutter or your fingers until mixed throughout. The flour mixture should look like coarse breadcrumbs. Add lime zest and blueberries, and gently toss mixture together.
- In a large measuring cup, beat one of the eggs, and then add enough milk to reach the 1 1/4 cup (300ml) level.
- Make a well in the middle of the bowl of flour and pour in the milk and egg mixture. Use a fork to slowly add the flour to the milk, working the mixture together. Finish mixing by using your hands, just enough to turn the mixture into a dough. (If it’s too dry to come together, add a little extra milk; if it’s too wet, add a little extra flour. You don’t want the dough to be sticky anymore.)
- On a lightly floured surface, pat dough into a solid shape that’s 1 1/2 inches (3 cm) tall. Use a small (roughly 2-inch) biscuit or round cookie cutter to cut out rounds, and place them on the prepared baking sheet. If they are almost touching, that’s totally okay.
- Beat the remaining egg in a small bowl and brush on top of the dough. Sprinkle organic sugar on top of that.
- Bake for 15-20 minutes, until lightly golden. If the scones bake into each other, that’s totally okay; just separate them after they’ve cooled.
- Serve warm, with jam, honey, or cream.
This recipe is adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery.
- Category: Scones
- Method: Baking
- Cuisine: Breakfast
Keywords: blueberries, scones, kamut flour, whole grain
Did you make this yummy recipe? Did you love it as much as we did? Let us know your thoughts in the comments below and please rate the recipe!
Looking for more scrumptious scone recipes? Try some of these tasty options:
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 23rd, 2014. Last updated: January 14, 2019 at 17:19 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.