I absolutely love scones! Nothing goes better with your morning coffee than a good scone or biscotti. The lemon in this recipe definitely is the key ingredient; it adds so much flavor to the scone. If you are looking for a sweet scone I would suggest using brown sugar instead of the agave. I’m not a big sweets fan so to me these turned out to be fabulous. They were so refreshing and have a perfect texture.
Blueberry Spelt Scones
Adapted from Here
2 c. Spelt flour + 1/3 cup *
1 Tbsp baking powder
3.5 Tbsp Agave
1/4 tsp salt
6 Tbsp butter, plus 1/2 Tbsp, chilled
1 Tbsp lemon juice/Zest of 1 lemon
1 c. 2% Milk(whole or ½ and ½ would be great too)
3/4 c. fresh or frozen Maine wild blueberries
-Preheat oven to 425 degrees and line a baking sheet with parchment.
-In small bowl combine frozen blueberries and 1 Tbsp flour and toss to combine.
-Place blueberry mixture back into freezer.
-In large bowl, combine flour, baking powder and salt.
-Take butter out of fridge, cut into chunks and add to flour mixture.
-Cut butter into flour until pea sized or smaller.
-Add Agave, lemon juice, lemon zest, milk and mix in with a spoon until just barely incorporated.
-Take blueberries out of fridge and knead into mixture until mixture forms a ball of sticky dough.
-Turn dough out onto floured surface and pat down into rough 9-10 inch circle.
-Cut into 8 triangles and place triangles onto prepared baking sheet at least an inch apart.
-Place in oven and bake for 15 minutes.
-Let cool and enjoy.
* Start by adding two cups of the spelt flour, if you find your dough is too sticky or runny add more in very small amounts.