Spending a fair amount of time this summer has seen a lot of yummy baked goods made right in front of (and sometimes by) me, and it has certainly proved to be good for kitchen inspiration. In particular, scones have been very tempting. There’s something about that buttery dough that can be sweet or cheesy, the way they are both comforting and a classic summertime treat that makes them so tasty. On the fairly rare occasion that I’ll have a muffin, hands down my favourite are blueberry. In honour of this, I decided to have a nod to the US with a blueberry scone recipe, paired with nutty spelt flour. As I was working out quantities, I realised that I actually had a recipe for spelt blueberry scones by Modern Baker. Whilst our recipes are slightly different, it would be remiss of me not to mention Modern Baker especially with their debut cookbook being so recently released. You can buy it on Amazon, or from their North Oxford bakery, shop and cafe, which is seriously worth the visit. It’s one of the few out of London stockists of several brands, including Jarr Kombucha. If visiting, I’d definitely recommend their quinoa-based cakes with cashew icing and a dirty turmeric latte!
- 80g butter (or dairy-free spread to make it vegan)
- 200g spelt flour
- 200g white spelt flour
- 2 1/2 tsp baking powder
- 2 tbsp maple syrup
- 2 tbsp caster sugar (I like to use a British sugar beet-based caster, or a golden cane sugar)
- 220g organic whole milk or dairy free alternative
- 1 beaten egg or extra milk for glazing
- Preheat the oven to 220'C, 200'C fan or gas mark 8. Line a baking sheet with greaseproof paper.
- Using a free standing mixer or egg beater on it's slowest speed, combine the butter, flours and baking powder. Add the sugar and half of the milk, before stirring in the blueberries by hand.
- Add the remaining milk, avoiding over-mixing the dough.
- Flour a surface, and roll out the dough to 2-2.5cm deep. Using a medium-sized round cutter to punch out the scones, pressing straight down rather than twisting.
- Place the scones on the tray, then glaze their tops with the milk or egg wash.
- Bake for around 15 minutes, until golden on top.
- Allow to cool on a rack, and then serve -scones are definitely best when eaten on the day!
- If you can't find white spelt flour, substitute with 150g plain flour and raise the total amount of wholemeal spelt flour to 250g. You can also skip the maple syrup and just double the quantity of caster sugar, or vice versa.
The only decision left is if you want to serve you scones with cream and if so… before or after the jam? I may be pretty firm in my belief that “scone” should be pronounced like “gone” but am pretty on the fence with regards to how it’s served!