Blueberry Buttermilk Scones

Serves: 15|Prep: 20 minCook: 15-20 min

Weekend baking on the menu in your home? My best part is how handling ingredients, mixing, kneading and shaping forces me to be present in the moment and with the kids. It really slows me down (until I’m on the floor cleaning up spills!).There’s nothing that is more comforting than the mouth-watering, sweet aromas in my home too. Knowing we can enjoy comfort food with it still being nutritious is a key goal of mine. Go on, give these Blueberry Buttermilk Scones a try! Best served with cream cheese and my Raspberry & Chia Jam.

Ingredients

Method

2 cups + ¼ cup wholemeal spelt flour
1-2 tbs coconut sugar (optional)
1 tsp baking powder
½ tsp baking soda
80g unsalted butter, chilled and cubed
½ cup dried blueberries
250ml buttermilk
Pinch sea salt
Milk of choice, for brushing scones

1.	Preheat oven to 180C and line a baking tray with baking paper.
2.	In a large bowl, combine flour, baking powder, baking soda, sugar and salt.
3.	Add butter cubes and using your fingertips rub butter into flour until mixture resembles breadcrumbs.
4.	Make a well in the centre add blueberries and buttermilk and mix until a soft dough is forming. Turn onto a lightly floured surface and knead until smooth.
5.	Pat dough into a 2cm thick round and using a round cookie cutter, cut out scones.
6.	Place scones onto the baking tray and brush with some milk.
7.	Bake in oven for 15-20 mins.
8.	Serve plain or with homemade chia jam and cream cheese in the middle.

Tip:

Swap blueberries for any other dried fruit.

Serve immediately, store in an airtight container for up to 3 days or freeze for up to 4 months.