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