Whole-Grain Blueberry Scones

I was brainstorming some ideas for using up a cup of nearly perfect blueberries, and was waffling between muffins, donuts, and biscuits. I finally decided on a biscuit-like triangle, spiced subtly with essence of old-fashioned donut. I’m calling it a scone because I cut it into a triangle.

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with silicone mat or parchment paper.

Step: 2

Whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a mixing bowl. Mix in sugar.

Step: 3

Grate frozen butter into dry mixture with a cheese grater, tossing occasionally to prevent butter pieces from clumping together. Mixture should resemble coarse crumbs. If necessary, rub mixture between your fingers to break it down a bit more. Add blueberries and toss to distribute evenly. Stir buttermilk into dry mixture and stir just until dough is moistened.

Step: 4

Turn the dough out onto a lightly floured surface and knead briefly, for 5 or 6 turns. Pat or roll the dough out into a 1 1/2-inch thick rectangle. Cut dough into 4 equal rectangles. Cut each small rectangle diagonally into triangles. Transfer scones onto prepared baking sheet. Brush tops with buttermilk, and sprinkle with a pinch of demerara sugar.

Step: 5

Bake scones in preheated oven until they are well browned and blueberry juices are bubbling through surface, about 25 minutes. Let cool before serving.

Per Serving: 236 calories; protein 5g; carbohydrates 28.6g; fat 12.3g; cholesterol 31.4mg; sodium 456mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.