I love these breakfast treats! They are the perfect accompaniment to your Saturday/Sunday morning breakfast or even to grab on the go with some coffee or tea before work! Full of nutrients and flavor from the antioxidant packed blueberries and of course spelt flour!
Makes about 12 scones.
2 cups spelt flour
1/3 cup organic sugar
1 Tbsp baking powder
1 tsp sea salt
1/4 cup unsalted butter, cold and cut into pieces
3/4 cup buttermilk
1 cup fresh blueberries
Preheat the oven to 400 degrees.
Sift flour, sugar, sea salt, baking powder together in a large bowl. Cut butter into mixture and mix together with fingers or fork until crumbs form. (hands are more fun of course!)
Whisk the buttermilk and egg together in a small bowl. Slowly add the buttermilk mixture to the flour mixture and fold together gently. Do not overwork the mixture or it won't be light and fluffy which is what we want!! Roll the blueberries in flour before adding to the batter so they do not stick and burn on the bottom of the sheet pan while baking. Fold blueberries carefully into the mixture. Drop by the Tbsp full on to a baking/cookie sheet and bake for 15-18 minutes or until slightly browned and done in the center. Enjoy your delicious, healthy creation!