These are light and fluffy, and perfect for coffee or tea, or as an afternoon snack! With fresh milled soft white wheat, they are a great “starter” recipe to transition into whole wheat flours from commercial white.
Blueberry Scones
Light and fluffy, these scones are the perfect accompaniment to coffee or tea or as an afternoon snack.
Ingredients
- 5 cups fresh milled flour (I used soft white wheat)
- 1 cup sugar
- 4 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 stick chilled butter, cut into cubes
- 1 cup dried blueberries
- 1 cup buttermilk
- 4 eggs
- 2 T. sugar for topping (optional)
Instructions
- Begin by milling your wheat.
- Add the 5 cups of fresh milled flour to a food processor with the baking powder, soda, salt and butter and pulse until crumbly. Alternately, you can use a bowl and a pastry cutter or two knives.
- Add the buttermilk and eggs and mix well.
- Fold in the dried blueberries.
- Place in greased pie pans.
- With slightly wet fingers, "push" the dough into place.
- If desired, sprinkle additional sugar on the top.
- Bake in a 350° preheated oven for 30 minutes
