After reading the title, you already know these blueberry scones have been raved about. I made them twice in one weekend when I went up to Boston with my family and they were promptly gobbled up each time. I was also asked for the recipe multiple times, which I take as a good sign, but watch out, if you make them once you are bound to be asked to make them again (and again – and for good reason too).
This recipe produces light, fluffy scones that you don’t need to feel bad about eating. With only 1/3 of a cup of oil and 1/3 of a cup of agave nectar per recipe these are fairly guilt-free. The whole spelt flour produces a lighter scone than white or all purpose flour would and unlike wheat flour these scones don’t have the heartiness or the taste of being a whole grain (which I find as a plus when it comes to baked goods). They are also incredibly moist and a few anti-scone family members even enjoyed them (and came back for seconds). My dad (who sometimes acts like a foodie, but isn’t – but is still full of “helpful” criticisms) even said they were the best scones, which is what I consider a huge accolade coming from him. The word “best,” is uttered very sparingly by him.
I found the recipe on Shannon’s amazing blog (which you should check out if you haven’t – it’s full of wonderful recipes, musings on running, book reviews, and more), Move Eat Create, and only made a couple of changes. I used vegan buttery spread by Earth Balance instead of using hazlenut or coconut oil, which I found to produce a more flavorful and lighter scone (as I have used coconut oil in making these scones in the past, but I can’t speak to using hazlenut oil, as I haven’t used it). I also used fresh blueberries, which I felt made all the difference in the world. They just added this little pop of sweetness, as they are now in peak season in New England. Read on for the slightly altered recipe below.
Healthy Blueberry Spelt Flour Scones:
*Recipe from Shannon’s blog titled Move Eat Create (find the link to the recipe in the paragraph above)
*Makes about 9-10 scones
2 cups whole spelt flour
1 tbsp baking powder
1/2 tsp of fine grain sea salt
1/3 cup of Earth Balance buttery spread, melted (sub with butter if you aren’t trying to make them vegan, and if you want to be a bit healthier but still not have them be vegan, you can use 1/6 cup melted butter 1/6 cup vegetable oil combination)
1/3 cup of light agave nectar
1 tbsp vanilla extract
1/4 cup hot water
3/4 fresh blueberries
1- Preheat the oven to 350 degrees.
2- Meanwhile, mix the dry ingredients and stir with a whisk to ensure they are well combined.
3- Then, after melting the 1/3 cup of buttery spread, combine the melted buttery spread, agave nectar, and vanilla extract. Stir once and then pour over the spelt mixture. Gently mix together.
4- Add the hot water and again gently mix until it’s combined (try not to over mix spelt flour).
5- Gently fold the fresh blueberries into the batter. Use a 1/4 cup measure to spoon batter onto a parchment-lined baking sheet (to ensure that the scones will be the same size). Bake the scones for 15-20 minutes or until they are golden brown on top. These kept well in an air tight container for 3-4 days. I stored mine in the fridge and heated them in the microwave or toaster before eating.