I hope you’ve had nice weather this weekend, it’s been wonderful here, chilly, but bright and sunny, so I made some scones in celebration.
I’ve been gradually moving towards using fewer refined ingredients in baking, these have spelt flour and oat flour instead of white flour and they have unrefined sugar too. I don’t know how you feel about these ingredients, but they do seem easier to digest?
They taste different to conventional scones, with more texture and the blueberries give a nice, fruity burst.
Blueberry, spelt & oat scones:
Makes 9 scones
300g wholemeal spelt flour
150g oat flour, I blitzed large oat flakes into flour
1/2 tsp salt [ I left this out]
1 tsp baking powder
1 tsp bicarbonate of soda
50g agave syrup
50g maple syrup
4 tbsp almond butter [didn’t have this, so I used slightly salted butter instead]
100g coconut oil [ I used light olive oil]
100g orange juice
1 tblsp orange zest [ I left this out as we didn’t have any oranges, but I bet it adds a fresh flavour …. next time.
200g fresh blueberries
You’ll also need:
a lined baking tray
6cm biscuit cutter
- Set the oven to 180 degrees, 160 if it’s a fan oven, and line a baking tray with a silicone sheet or baking parchment.
- In a large bowl mix together the spelt & oat flours, salt, baking powder & bicarbonate of soda.
- In another bowl mix together the age & maple syrups, orange juice & zest & the butter, pour in the oil & whisk it all together.
- Make a well in the centre of the flour etc., add the wet ingredients from the second bowl with the blueberries. Combine it all together, you need to be gentle so the blueberries don’t get squashed.
- Let the dough rest for five minutes, then tip it out onto a floured surface and roll it into a circle thats 3.5cm thick
- Cut out the dough with the biscuit cutter into 9 circles & bake for 20 mins until they’re golden.
Let them cool completely to allow them to firm up and for the flavours to develop.
You can see from the list of ingredients, that I had to make a few changes, but they turned out well, and I’ll definitely make them again.
The original recipe is from The Violet Bakery Cookbook by Claire Ptak, it’s a fabulous book and is available here.
Wouldn’t it would be nice to pick your own blueberries, they’re easy to grow if you plant them in acid soil, that’s the sort that rhododendrons and azaleas like, in a sunny, sheltered position. Apparently they also grow well in pots and the leaves have wonderful autumn colours.
Happy baking, Jill
all photos: Jill Anderson