Description

Tender, nutty scones made with Doudlah Farms whole spelt flour, studded with juicy blueberries and finished with a bright lemon glaze.

Ingredients

Scale
  • 2.5 cups Doudlah Farms spelt flour
  • 0.3 cups granulated sugar
  • 1 tablespoons baking powder
  • 0.5 teaspoons salt
  • 0.5 cups cold unsalted butter, cubed
  • 0.8 cups cold heavy cream
  • 1 large egg
  • 1 teaspoons vanilla extract
  • 1 cups fresh blueberries
  • 1 lemon, zested
  • 1 cups powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a large bowl, whisk together 2.5 cups Doudlah Farms spelt flour, 0.3 cups granulated sugar, 1 tablespoons baking powder, and 0.5 teaspoons salt.
  3. Cut in butter: Add 0.5 cups cold unsalted butter, cubed to the dry mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
  4. Add wet ingredients: In a separate small bowl, whisk together 0.8 cups cold heavy cream, 1 large egg, and 1 teaspoons vanilla extract. Pour into the dry mixture along with 1 lemon, zested and stir just until a shaggy dough forms.
  5. Fold in blueberries: Gently fold in 1 cups fresh blueberries, being careful not to crush them or overmix the dough.
  6. Shape the dough: Turn dough onto a floured surface, pat into an 8-inch circle about 1-inch thick, and cut into 8 wedges.
  7. Bake: Place wedges on the prepared baking sheet, spaced apart, and bake until golden brown and a toothpick comes out clean.
  8. Cool: Let scones cool on a wire rack for about 15 minutes before glazing.
  9. Make the glaze: Whisk together 1 cups powdered sugar and 2 tablespoons fresh lemon juice until smooth and pourable, adding a splash more juice if needed.
  10. Glaze and serve: Drizzle the lemon glaze over the cooled scones and let set for a few minutes before serving.

Notes

Doudlah Farms spelt flour gives these scones a slightly sweet, nutty flavor and tender crumb compared to standard all-purpose flour. Keep butter and cream very cold for the flakiest texture. Frozen blueberries work too — toss them in frozen, unthawed.