Whole-Grain Blueberry Scones

Ingredients

• 2 cups spelt flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons white sugar (optional)
• 1/2 cup frozen butter
• 1 cup blueberries
• 3/4 cup buttermilk, plus more for glaze
• 1 teaspoon demerara sugar for glaze

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with silicone mat or parchment paper.

Whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a mixing bowl. Mix in sugar.

Grate frozen butter into dry mixture with a cheese grater, tossing occasionally to prevent butter pieces from clumping together. Mixture should resemble coarse crumbs. If necessary, rub mixture between your fingers to break it down a bit more. Add blueberries and toss to distribute evenly. Stir buttermilk into dry mixture and stir just until dough is moistened.

Turn the dough out onto a lightly floured surface and knead briefly, for 5 or 6 turns. Pat or roll the dough out into a 1 1/2-inch thick rectangle. Cut dough into 4 equal rectangles. Cut each small rectangle diagonally into triangles. Transfer scones onto prepared baking sheet. Brush tops with buttermilk, and sprinkle with a pinch of demerara sugar.

Bake scones in preheated oven until they are well browned and blueberry juices are bubbling through surface, about 25 minutes. Let cool before serving.