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Wild Blackberry Whole Spelt Scones

Course Breakfast
Cuisine American
Keyword Scones
Servings 12 scones
Author Sophie

Ingredients

  • 3 cups organic, whole grain spelt flour
  • 1/3 cup organic sugar
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 3/4 cup unsalted butter cold
  • 1 1/2 cups full fat buttermilk, cold or full fat plain yogurt, cold
  • 2 cups wild blackberries

Instructions

  1. Line a large baking sheet with parchment paper and set aside.

  2. Whisk the flour, sugar, baking powder, salt and spices together in a large bowl. Cut the butter into the flour mixture and then mix using a pastry blender or a large fork until the mixture resembles coarse crumbs. Add the blackberries to the flour mixture and toss to coat the berries in flour.

  3. Add the buttermilk, then gently fold until the dough starts to come together. Transfer the dough to a floured surface and gently bring the dough together with lightly floured hands. Cut the dough in half and then shape and flatten each piece into a disc about 1-1.5 inches high. Cut each circle into 6 scones using a sharp knife or bench scraper. Arrange the scones on the baking sheet and place in the freezer for 15 minutes.

  4. While the scones are in the freezer, preheat the oven to 400 degrees F. Bake for 20-25 minutes or until golden brown on the top.

Recipe Notes

  1. This recipe makes 12 small scones, but you can also cut the dough in half when you transfer it to your floured surface, shape each half into a disk and cut each disk into 4 scones each for a total of 8 large scones.
  2. To make a vegan version of these scones, use coconut oil cold from the fridge in place of the butter and 1 cup of unsweetened almond milk in place of the buttermilk. The texture and taste is just as delicious!