Makes 8 large triangular scones or any number of smaller flower ones
1 C sprouted spelt flour*
1 C sprouted whole wheat flour*
3 T coconut sugar
2 t baking powder
½ t sea salt
1 t lemon zest, finely grated
¼ C + 2 T unsalted butter, cut into ¼” cubes
1 ½ C fresh (or frozen) blueberries, (preferably from Vermont)
⅔ C scant coconut milk (You could opt for full fat dairy milk here, and be delighted by it, but we’ve got allergies in our household so we always go with non-dairy milk.)
1 large egg, beaten and mixed with 1T water or coconut cream or heavy cream
*My MIL happened to have sprouted flours (I love her), but you could very easily just use spelt and whole wheat or other flours. I’ll experiment with GF flours also.
Heat oven to 375F/
In a large bowl, combine all the dry ingredients, up to the butter.
Add the butter and incorporate using a pastry blender or your fingers. If using your fingers, crumble the butter until they resemble gorgeous little peas of butter.
Add the blueberries and milk and mix gently until all incorporated. You can then get your hands in there to make sure there are no flour spots. Just be gentle to try and not burst too many blueberries (if they’re fresh).
Place dough on a cookie sheet lined with parchment paper and flatten out to a round disk about ¾” - 1” thick. Using a sharp knife, cut 8 wedges. Or, using cookie cutters, go get creative.
Brush the tops with the egg/water or cream mixture.
Bake in the oven for about 20 minutes or until golden brown on top.
Serve warm with some butter, jam or if you’re going traditional, some clotted cream. Whatever your choice, you will enjoy this little slice of heaven.