Monday, September 5, 2016

Spiced Spelt Blueberry Scones

              During the summer I have a bad habit of purchasing large amounts of blueberries and baking up as many things as possible only to freeze them all to enjoy at a later time. In theory there is absolutely nothing wrong with that..but when you finally get around to blogging the recipe it's unlikely that anyone has fresh on hand. Yes you can use frozen but sometimes fresh is best.

So in case there is anyone out there who can still get their hands on fresh blueberries..bake these beautifully fragrant scones that are amazingly soft and so good for you ingredients wise. I have no doubts that you could use frozen berries of your choice or even diced season is almost upon us!! I've been pinning apple and fall inspired recipes like crazy and even found an apple pie filling recipe that does not need to be canned. It hangs out in the fridge and impatiently waits for you to pull it out within a week to use. So.Making.That.

Anyway..bake these. Spelt flour is a beautiful thing. So is Greek yogurt.

Spiced Spelt Blueberry Scones

2 cups Spelt Flour
1 TBS Baking Powder
3 TBS Coconut Sugar
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1/4 tsp. Salt
1/4 cup Melted Coconut Oil
1 TBS Maple syrup or Honey
1 tsp. Vanilla
1/2 cup Milk of choice
1/2 cup Plain Greek Yogurt
1 cup Fresh Bluberries
1/2 cup Old-fashioned Oats

Preheat oven to 400c/200f. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl,whisk together the first 7 ingredients.

In a medium bowl,whisk together the coconut oil,maple syrup, vanilla,milk and Greek yogurt. Pour the wet into the dry ingredients and mix just until combined. Gently stir through the blueberries.

Roll dough into a ball. Pour 1/4 cup of oats onto counter and press the ball of dough on top of the oats. Using your hands,press the dough out until its 1 inch thick. Moisten the top with a bit of water and sprinkle the remaining oats on top and gently press down to make sure they stick.

Cut into 8 wedges and transfer to prepared pan.

Bake 20 mins or until golden brown.

Yield: 8 scones
Source: The Macadames