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Blueberry Whole-Grain Kamut Scones

  • Author: Shanna Mallon
  • Total Time: 35 minutes
  • Yield: Makes 11 2.25-inch scones 1x


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


  1. 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.
  2. 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.
  3. In a large measuring cup, beat one of the eggs, and then add enough milk to reach the 1 1/4 cup (300ml) level.
  4. 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.)
  5. 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.
  6. Beat the remaining egg in a small bowl and brush on top of the dough. Sprinkle organic sugar on top of that.
  7. 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.
  8. Serve warm, with jam, honey, or cream.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Scones
  • Method: Baking
  • Cuisine: Breakfast

Keywords: blueberries, scones, kamut flour, whole grain